Sweet Potato Pie
User Reviews
5
Sweet Potato Pie
Description
The Sweet Potato Pie begins with cooked and mashed sweet potatoes that are refined through a potato ricer and strainer to remove stringy bits, ensuring a silky filling. The pie custard is created by mixing the potatoes with granulated sugar, evaporated milk, melted butter, eggs, cinnamon or pumpkin pie spice, vanilla extract, nutmeg, and salt. This mixture is beaten thoroughly to achieve a smooth texture before being poured into an uncooked pie crust.
Baking at 350°F for 55 to 60 minutes makes the filling set firmly while maintaining a creamy consistency. Once baked and cooled, the pie is traditionally served topped with whipped cream to add a light richness that balances the sweet, spiced filling.
Sweet Potato Pie is a popular dessert during holiday seasons and pairs well with coffee or tea. It can be served fresh or chilled, making it flexible for various meal settings.
To avoid overly browned crust edges, a pie shield or foil can be used during baking. The pie stores well at room temperature or refrigerated for up to three days and can be frozen for up to six weeks, thawed before serving. For best results, allow refrigeration-chilled pie to come to room temperature before serving.
Ingredients
- 1 ½ pounds sweet potato cooked and mashed, approximately 2 cups
- ⅔ cup granulated sugar
- ⅓ cup evaporated milk
- ¼ cup butter melted
- 2 egg
- 1 teaspoon cinnamon or pumpkin pie spice
- ½ teaspoon vanilla extract
- pinch ground nutmeg
- pinch salt
- 9 inch pie shell uncooked
- Whipped Cream for topping
Instructions
- Preheat oven to 350˚F
- Run cooked sweet potatoes through a potato ricer and put through a strainer to remove the strings.
- In a large bowl combine all ingredients (except pie shell).
- Mix with an electric mixer until smooth.
- Pour into uncooked 9" pie crust and bake for 55-60 minutes or until set.
- Cool to room temperature before serving. Top with whipped cream.
Notes
- Use a potato ricer and strainer to achieve a smooth sweet potato filling without strings.
- Mix all filling ingredients thoroughly with an electric mixer for a creamy custard texture.
- To prevent crust edges from over-browning, cover with foil or a pie shield during baking.
- Sweet potato pie can be stored at room temperature or refrigerated up to 3 days; freeze up to 6 weeks.
- Allow refrigerated pie to sit at room temperature for at least an hour before serving for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272 | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 59mg | 20% |
| Sodium | 183mg | 8% |
| Potassium | 180mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 4980IU | 100% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
