Indulge in the comforting flavors of fall with this homemade sweet potato pie, where creamy sweet potatoes meet a warm blend of spices in a flaky crust. Perfect for family gatherings or a cozy night in, this pie is a delightful treat for any occasion.
Steps
1. Gather all necessary ingredients.
2. Place the whole sweet potato in a pot and cover it with water. Bring to a boil and cook until tender, about 40 to 50 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C).
4. Remove the sweet potato from the pot and run it under cold water. Peel off and discard the skin.
5. Break apart the sweet potato flesh and place it in a bowl. Add softened butter and mix with an electric mixer until well combined.
6. Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract to the mixture. Beat on medium speed until smooth.
7. Pour the filling into an unbaked pie crust.
8. Bake in the preheated oven for 55 to 60 minutes, or until a knife inserted in the center comes out clean.
9. Allow the pie to cool before serving.
Ingredients
- 1 pound sweet potato
- ½ cup softened butter
- 1 cup granulated sugar
- ½ cup milk
- 2 large eggs
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (9-inch) unbaked pie crust
Nutritional Values
Calories: 3112 | Total Fat: 168g | Saturated Fat: 80g | Cholesterol: 624mg | Sodium: 2032mg | Total Carbohydrate: 384g | Dietary Fiber: 24g | Total Sugars: 224g | Protein: 40g | Vitamin C: 8mg | Calcium: 392mg | Iron: 8mg | Potassium: 2008mg
FAQ
- Can I use canned sweet potatoes instead of fresh ones?
- Yes, you can substitute canned sweet potatoes for fresh ones, but make sure to drain them first to avoid excess moisture in the pie.
- What type of pie crust should I use for sweet potato pie?
- An unbaked pie crust is recommended. You can use a homemade butter flaky pie crust for the best results, or opt for a store-bought frozen or refrigerated crust if you’re short on time.
- How is sweet potato pie different from pumpkin pie?
- Sweet potato pie is generally sweeter and more flavorful with fewer spices, while pumpkin pie often has a milder taste and more spices. Sweet potato pie also tends to be lighter and airier compared to the denser pumpkin pie.
- Can sweet potato pie be made in advance?
- Yes, you can prepare sweet potato pie ahead of time, making it a convenient option for holiday gatherings when you want to save oven space.
- How should I store sweet potato pie?
- Store the pie in the refrigerator, tightly covered with storage wrap or aluminum foil, for up to three to four days. Ensure it cools to room temperature before refrigerating.
- Is it possible to freeze sweet potato pie?
- Absolutely, sweet potato pie can be frozen. After baking, let it cool in an aluminum pie plate, wrap it tightly in multiple layers of storage wrap and aluminum foil, and freeze. Thaw it in the refrigerator overnight before serving.
- What spices are typically used in sweet potato pie?
- Common spices include cinnamon, nutmeg, and vanilla extract. For additional flavor, you might consider adding a hint of ginger or allspice.
- What is the best way to achieve a smooth pie filling?
- Use a hand mixer or blender to combine the sweet potato flesh with other ingredients until the mixture is smooth and well-integrated.
- Why does the pie puff up when baking, and will it deflate?
- The pie may puff up like a soufflé during baking but will deflate as it cools, which is completely normal.
- What should I do if I’m short on time but want to make sweet potato pie?
- Consider using canned sweet potatoes and a store-bought crust to save time while still enjoying a delicious homemade pie.
Tips
- Use fresh sweet potatoes for the richest flavor, but canned ones work if you’re in a rush; just drain them first.
- Let your eggs reach room temperature before using them to ensure they blend well into the filling.
- Consider adding ginger or allspice for extra flavor along with cinnamon and nutmeg.
- For a guaranteed flaky crust, try a butter-based pie crust, but a store-bought one can be a convenient alternative.
- To make the pie ahead, store it in the fridge covered tightly with storage wrap or foil for up to four days.
- Freeze the pie in an aluminum pie plate to help it freeze faster and prevent ice crystals from forming. Wrap the pie well before freezing.
- Allow the frozen pie to thaw in the refrigerator overnight before serving.
- When baking, remember that the pie will puff up like a soufflé but will deflate as it cools—this is normal.