Ingredients
Pie Filling:
- 2 cups mashed sweet potatoes (about 2 large, baked or boiled)
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 2 large eggs
- ½ cup (120 ml) evaporated milk (or heavy cream)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- Pinch of salt
Pie Crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and place the unbaked pie crust in a 9-inch pie pan to prepare for filling.
- Mix Filling Base: In a large bowl, combine the mashed sweet potatoes and melted butter. Stir thoroughly until the mixture is smooth and well blended.
- Add Remaining Ingredients: Whisk in the granulated sugar, brown sugar, eggs, evaporated milk, vanilla extract, and all the spices (cinnamon, nutmeg, ginger, cloves) along with a pinch of salt. Mix everything until creamy and fully incorporated.
- Fill the Pie Crust: Pour the sweet potato filling into the prepared pie crust. Smooth out the top with a spatula for even cooking and presentation.
- Bake the Pie: Bake the pie in the preheated oven for 50 to 55 minutes. Check doneness by inserting a knife into the center; it should come out mostly clean when the pie is set.
- Cool and Serve: Let the pie cool completely on a wire rack before slicing. Optionally, serve with whipped cream for added richness.
Notes
- Roast sweet potatoes for deeper flavor instead of boiling for a richer and nuttier taste.
- Add a splash of bourbon or rum to the filling to create a festive twist and enhance flavor complexity.
- Store the pie covered in the refrigerator for up to 4 days to maintain freshness.
- The pie can be baked ahead of time and frozen for up to 2 months for convenient future servings.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert, Pie
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
