Easy Sweet Potato Pie Recipe
User Reviews
5
Easy Sweet Potato Pie Recipe
Description
Easy Sweet Potato Pie Recipe uses whole sweet potatoes baked until very tender, then peeled and pureed with butter and evaporated milk to create a creamy base. Brown sugar and granulated sugar add sweetness, while cinnamon, nutmeg, ginger, and vanilla extract provide classic warm spice notes. Eggs are incorporated to set the filling during baking.
The filling is poured into a rolled-out pie crust placed in a deep-dish pan and crimped at the edges. Baking at a higher temperature initially softens the potatoes, and then the custard-like filling cooks through to a smooth, firm texture without cracking. The pie combines the sweet earthiness of the potatoes with rich buttery and spiced tones.
This pie suits fall and holiday menus or any time a comforting sweet potato dessert is desired. The recipe also notes that microwaving sweet potatoes can shorten preparation time, and shallow pans can be used as an alternative with adjusted baking times.
Ingredients
- 2 1/2 pounds sweet potato
- 1/2 cup butter
- 3/4 cup evaporated milk
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 pie crust refrigerated roll-out or homemade
Instructions
- Preheat the over to 425 degrees F. Place the sweet potatoes on a rimmed baking sheet and bake for 45-60 minutes, until fork-tender. Check the largest sweet potato, and make sure it is very soft in the center.
- Meanwhile, set out a deep-dish pie pan. Roll the crust out into a 12-inch circle. Fold the crust over the rolling pin and carefully move it to the pan. Gently tuck the bottom of the crust into the bottom edges of the pan. Then use your fingers (or a fork) to crimp the edges of the crust around the top of the pan. Place the pie crust in the refrigerator until ready to use.
- Once the sweet potatoes come out of the oven, use tongs to carefully peel off the sweet potato skins. Discard the skins. Place the hot sweet potato flesh into a food processor. (You can also use a mixer for this if you don't have a food processor.)
- Add the butter and puree until smooth. Then add in the evaporated milk, both sugars, eggs, vanilla, and all spices. Puree again until perfectly smooth.
- Pour the sweet potato filling into the prepared pie crust. Set in the oven on the lowest rack. Reduce the oven temperature to 350 degrees F, only after the pie is in the oven. Bake for 45 minutes, or until the center is puffed and set. *If the pie crust starts getting too dark, place a piece of foil loosely over the top of the pie while its baking.
- Cool the pie for at least 30 minutes before cutting. Makes 1 deep-dish pie, 8 large slices, or 12 thin slices.
Notes
- To save time, sweet potatoes can be microwaved for 5-10 minutes instead of baking.
- This recipe can be divided into two shallow pie pans if a deep-dish pan is unavailable, adjusting baking to about 25-30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Serving | 1large slice | |
| Calories | 504kcal | 25% |
| Carbohydrates | 75g | 25% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 90mg | 30% |
| Sodium | 463mg | 19% |
| Potassium | 618mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 41g | 82% |
| Vitamin A | 20598IU | 412% |
| Vitamin C | 4mg | 4% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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