Absolutely! Here’s a classic Sweet Potato Pie recipe—rich, creamy, and perfect for dessert. 🥧🍠
Classic Sweet Potato Pie
Ingredients
For the Crust (1 9-inch pie)
- 1 ¼ cups all-purpose flour
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 3–4 tbsp ice water
Or use a store-bought pie crust to save time.
For the Filling
- 2 cups mashed cooked sweet potatoes (about 2–3 medium sweet potatoes)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, melted
- ½ cup milk (or evaporated milk)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
Instructions
1. Prepare the Crust
- In a bowl, combine flour and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough comes together.
- Roll out and place in a 9-inch pie pan. Trim and crimp edges.
- Chill in the fridge while preparing filling.
2. Make the Filling
- Preheat oven to 350°F (175°C).
- In a large bowl, mix mashed sweet potatoes, sugars, melted butter, and milk until smooth.
- Beat in eggs, vanilla, cinnamon, nutmeg, and salt until fully combined.
3. Assemble and Bake
- Pour filling into prepared pie crust.
- Bake for 50–60 minutes, or until a knife inserted near the center comes out clean.
- If crust edges brown too quickly, cover with foil halfway through baking.
4. Cool and Serve
- Let pie cool to room temperature for at least 2 hours before serving.
- Optional: Serve with whipped cream or a scoop of vanilla ice cream.
Tips
- For extra flavor, add ½ tsp ground ginger or a splash of maple syrup to the filling.
- Sweet potatoes can be roasted or boiled, but roasting enhances natural sweetness.
- Pie can be stored covered in the fridge for up to 5 days.
💡 Fun twist: Add 1/3 cup chopped pecans on top before baking for a crunchy topping!
If you want, I can give a super-easy 30-minute sweet potato pie recipe that skips peeling and mashing and still tastes incredible.
Do you want me to do that?
