Classic Sweet Potato Pie (Print Format)
Buttery crust, smooth spiced sweet potato filling. Comforting dessert for holidays or special occasions.
# Ingredients:
01 -
1 deep dish pie crust
02 -
2 lbs sweet potatoes
03 -
6 Tbsp salted butter, melted and cooled
04 -
1/2 cup brown sugar
05 -
1/3 cup granulated sugar
06 -
1 tsp vanilla extract
07 -
1/2 tsp cinnamon
08 -
1/4 tsp nutmeg
09 -
1 pinch salt
10 -
1/3 cup evaporated milk
11 -
2 large eggs
# Steps:
01 -
Preheat the oven to 400°F. Wash and dry the sweet potatoes, then prick them several times with a fork. Place the sweet potatoes on a parchment-lined baking sheet and bake for 50-60 minutes or until tender and a fork slides in easily. Set aside to cool.
02 -
Lower the oven temperature to 350°F. Prick the bottom and sides of the pie crust several times with a fork. Place a piece of parchment paper inside the crust and add pie weights or dry beans. Bake for 15 minutes, then remove the weights and parchment. Return the crust to the oven and bake for another 10 minutes. Let cool.
03 -
Scoop about 2 cups of flesh from the baked sweet potatoes into a large bowl. Use a potato masher or hand mixer to mash the sweet potato until smooth.
04 -
Add melted butter, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and a pinch of salt to the mashed sweet potato. Blend until smooth using a hand mixer.
05 -
Mix the eggs and evaporated milk into the sweet potato mixture until smooth.
06 -
Pour the sweet potato filling into the prepared pie crust. Wrap a foil ring around the edges of the crust to prevent over-browning. Bake the pie at 350°F for 50-55 minutes, or until set with a slight jiggle in the center.
07 -
Remove the pie from the oven. It will be slightly domed and puffed around the edges. Cool at room temperature for at least 1 hour before serving. Serve at room temperature or refrigerate to serve later.