Sweet Potato Pie

By Ellie

6 Person

80 Minutes

0 Calories

This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. Sweet potato often appears on the table, the mouthfeel of sweet potato is exquisite, still can bring the full feeling. There are a lot of sweet potato recipes on the Internet. This recipe is not out of the ordinary, but you won't be disappointed. Let's take a look!

Ingredients

1 unbaked pastry shell (9 inches)
1/4 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
3/4 cup evaporated milk
2 large eggs at room temperature, lightly beaten
1/2 cup sugar
1/3 cup butter, softened
2 medium sweet potatoes (about 1-1/2 pounds), peeled and cubed

Method

01

Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature.
02

Test Kitchen tips: Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking. Get more sweet potato pie recipes here.
03

In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well. Pour into the pie shell. Bake at 425℉ for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, about 35-40 minutes longer. Cool. Store in refrigerator.

Related Tags

Sweet Potato Pie

4.9

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Prep Time 30 Mins
Cook Time 50 Mins
Total Time 80 Mins

02 Ingredients

1 unbaked pastry shell (9 inches)

1/4 tsp. salt

1/2 tsp. ground nutmeg

1/2 tsp. ground cinnamon

1 tsp. vanilla extract

3/4 cup evaporated milk

2 large eggs at room temperature, lightly beaten

1/2 cup sugar

1/3 cup butter, softened

2 medium sweet potatoes (about 1-1/2 pounds), peeled and cubed

03 Method

Step 1

Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature.

Step 2

Test Kitchen tips: Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking. Get more sweet potato pie recipes here.

Step 3

In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well. Pour into the pie shell. Bake at 425℉ for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, about 35-40 minutes longer. Cool. Store in refrigerator.

04 Author