Description
This Sweet Potato Pie is a comforting classic dessert that showcases the natural sweetness of tender sweet potatoes blended with warm spices and rich condensed milk, all encased in a flaky pie crust. Perfect for cozy gatherings or holiday celebrations, it delivers a smooth, creamy filling with hints of cinnamon and nutmeg that pair beautifully with a dollop of whipped cream.
Ingredients
Scale
Main Ingredients
- 1 (1 pound) sweet potato
- 2 large eggs
- ½ teaspoon ground nutmeg
- 1 cup white sugar
- ½ cup condensed milk
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 (9-inch) unbaked pie crust
Instructions
- Boil the Sweet Potato: Place the whole sweet potato in a pot and cover it with water. Bring to a boil and cook for 40-50 minutes until the sweet potato is tender when pierced with a fork. Remove from heat, drain, let cool, then peel and mash thoroughly.
- Prepare the Filling: Preheat your oven to 350°F (175°C). In a mixing bowl, beat the mashed sweet potato with softened butter until smooth and creamy. Add the white sugar, condensed milk, eggs, ground nutmeg, ground cinnamon, and vanilla extract. Mix all ingredients until well combined to form a smooth filling.
- Assemble the Pie: Pour the sweet potato filling evenly into the unbaked 9-inch pie crust, spreading it out smoothly with a spatula to create an even layer.
- Bake the Pie: Place the filled pie in the preheated oven and bake for approximately 50 minutes. Bake until the filling is set and the edges turn golden brown. Check for doneness by gently shaking the pie; the center should be mostly firm with a slight jiggle.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely for about 30 minutes. Slice and serve warm or at room temperature. For an extra indulgent touch, add a dollop of whipped cream on top before serving.
Notes
- You can substitute the white sugar with brown sugar for a richer flavor.
- Ensure that the sweet potato is fully cooked and soft for a smooth pie filling.
- Allow the pie to cool sufficiently to let the filling set properly.
- Leftover pie can be refrigerated and enjoyed within 3-4 days.
- For a spicier flavor, add a pinch of ground cloves or ginger.
