Sweet Potato Pie
A rich and comforting dessert made with creamy sweet potatoes and warm spices, perfect for fall and holiday gatherings.
Equipment
- Oven
- 9-inch Pie Pan
- Mixing Bowl
Ingredients
- 1 9-inch pie crust store-bought or homemade
- 1.5 lbs sweet potatoes (about 2 medium-sized)
- 0.25 cup butter softened
- 0.75 cup packed light brown sugar
- 2 large eggs lightly beaten
- 0.5 cup evaporated milk
- 1.5 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground ginger
- 0.25 tsp salt
Instructions
- Cook the sweet potatoes by baking at 425°F for 45-50 minutes, microwaving for 8-10 minutes, or air frying at 400°F for 35-40 minutes until tender.
- Let the sweet potatoes cool, then peel and place the flesh in a mixing bowl.
- Mash the sweet potatoes until smooth, then add butter, brown sugar, eggs, evaporated milk, vanilla, and spices. Mix until creamy.
- Preheat the oven to 375°F. Place the pie crust in a 9-inch pie pan.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Bake for 40-45 minutes until the center is set and no longer jiggles. Let it cool for at least 1 hour before serving.
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Notes
Store leftovers in the fridge wrapped in plastic for 3-4 days. It can be frozen for up to a month.