Sweet Potato Pie
Sweet Potato Pie is the southern-style dessert that combines sweet potatoes, sugar, cinnamon, and nutmeg and is perfect for Thanksgiving and Christmas!
Servings: 8
Ingredients
- 3 medium sweet potatoes
- 1 stick unsalted butter
- 1/2 cup granulated sugar
- 1/4 packed cup dark brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup whole milk
- 1/2 teaspoon Diamond crystal kosher salt
- 2 large eggs beaten
- 1 9-inch pie crust
Instructions
- Preheat oven to 400°F and set the rack to the middle level. Poke the sweet potatoes with a fork in a few spots and place on a parchment paper lined baking sheet. Bake for 1 hour or until fork tender.
- Lower the oven to 350°F.
- Once the potatoes are cool enough to handle, peel and add the sweet potato to a large bowl. Add the butter and let it melt. Add the granulated and brown sugar, vanilla, cinnamon, nutmeg, whole milk, and salt. Mix until smooth. Taste test and adjust salt to taste. Add the eggs and mix until smooth.
- For a completely smooth pie, press the filling through a mesh strainer. Pour the filling into the unbaked pie crust. Bake until the center of the pie is set (about 45-50 minutes). For accuracy bake until the internal temperature of the pie is 190°F. If the pie edges start to burn during the baking process simply cover the edges with foil.
- Remove the pie from the oven and let cool. Serve warm or cold with either whipped cream or marshmallow fluff topping. Enjoy!
Notes
- Baking potatoes vs boiling. Baking is recommended and will bring out the natural sweetness of the sweet potatoes. If boiling, peel, cut into chunks, and gently boil until fork tender. You might need to add a bit extra sugar to the filling, if boiling.
- Extra filling. There might be a bit of leftover filling, depending on the size of the sweet potatoes. The extra filling can be added to a smaller pie crust or baked in a ramekin by itself.
- Consistency. Make sure to remove any strings or hard spots after roasting. The filling can be blended smooth in a food processor and pushed through a fine mesh sieve for an ultra smooth sweet potato pie or mixed by hand for a more rustic pie.
- Leftovers. Sweet potato pie can be refrigerated for up to 5 days.
Nutrition
Calories: 385kcal | Carbohydrates: 53.5g | Protein: 5.7g | Fat: 18.2g | Saturated Fat: 9.4g | Cholesterol: 124mg | Sodium: 306mg | Fiber: 3.5g | Sugar: 25.7g | Calcium: 44mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
