Here’s a classic Sweet Potato Pie 🥧🍠 recipe—a creamy, spiced, and comforting dessert:
Ingredients (Serves 6–8)
For the Crust:
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup (115 g) unsalted butter, cold and cubed
- 3–4 tbsp cold water
For the Filling:
- 2 cups cooked and mashed sweet potatoes (about 2–3 medium sweet potatoes)
- ¾ cup (150 g) sugar
- ½ cup (120 ml) milk
- 2 large eggs
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Pinch of salt
Instructions
- Prepare the Crust
- In a bowl, combine flour and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Gradually add cold water, 1 tbsp at a time, until dough comes together.
- Roll out and fit into a 9-inch pie pan. Chill for 15 minutes.
- Preheat Oven
- Preheat oven to 175 °C (350 °F).
- Prepare the Filling
- In a large bowl, mix mashed sweet potatoes, sugar, milk, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth and creamy.
- Assemble and Bake
- Pour filling into prepared crust.
- Bake for 50–60 minutes, or until the filling is set and a knife inserted comes out clean.
- Cool and Serve
- Let pie cool to room temperature before serving.
- Optionally, top with whipped cream.
✅ Tips:
- For extra flavor, roast the sweet potatoes instead of boiling them.
- Adjust spices to taste—ginger or allspice can be added for more warmth.
- Sweet potato pie can be served warm or chilled, and leftovers keep well in the fridge for 3–4 days.
I can also give a quick 30-minute sweet potato pie version using canned sweet potatoes and a pre-made crust if you want. Do you want me to share that?
