Ah, Sweet Potato Pie — a classic, cozy dessert that’s rich, creamy, and perfect for fall or any sweet craving! Here’s a solid recipe:
Ingredients:
For the crust:
- 1 9-inch pie crust (store-bought or homemade)
For the filling:
- 2 cups cooked sweet potatoes, mashed (about 2–3 medium sweet potatoes)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Pinch of salt
Instructions:
- Preheat oven:
Preheat to 350°F (175°C). - Prepare sweet potatoes:
- Bake or boil sweet potatoes until tender.
- Peel and mash until smooth.
- Make the filling:
- In a large bowl, cream together butter and sugars.
- Beat in eggs, milk, and vanilla.
- Stir in mashed sweet potatoes, cinnamon, nutmeg, ginger, and salt until smooth and well combined.
- Assemble pie:
- Pour the filling into the prepared pie crust. Smooth the top.
- Bake:
- Bake for 50–60 minutes, or until a knife inserted near the center comes out clean.
- If the crust starts browning too quickly, cover the edges with foil.
- Cool & serve:
- Let the pie cool completely at room temperature before slicing.
- Optional: Serve with whipped cream or a scoop of vanilla ice cream.
✨ Tips & Variations:
- Add a tablespoon of bourbon or maple syrup to the filling for extra flavor.
- For a smoother pie, use a food processor to puree the sweet potatoes.
- Sprinkle chopped pecans on top before baking for a crunchy twist.
- Make mini pies or tarts for sharing at parties!
If you want, I can make a super-creamy, ultra-rich version with a brown sugar-pecan topping that makes it feel extra indulgent — basically the “wow” version of sweet potato pie.
Do you want me to do that?
