Pass That Sweet Potato Pie
Indulge in the comforting Southern charm of “Pass That Sweet Potato Pie,” a dessert masterpiece that combines rich, velvety sweet potatoes with warm spices like cinnamon and nutmeg for a truly indulgent flavor experience. This classic sweet potato pie features a buttery, flaky crust filled with a creamy blend of mashed sweet potatoes, evaporated milk, and two types of sugar for the perfect balance of sweetness. With just 20 minutes of prep and an irresistible aroma that will fill your kitchen as it bakes, this pie is the perfect centerpiece for holiday gatherings or cozy family dinners. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream, and watch it disappear slice by slice. Perfect for fans of soul food and traditional desserts, this sweet potato pie recipe is a must-have for your baking repertoire.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup evaporated milk
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 pre-made or homemade 9-inch pie crust
Instructions
Preheat your oven to 375°F (190°C).
Peel the sweet potatoes and cut them into large chunks. Place the chunks in a large pot of boiling water and cook until fork-tender, about 15-20 minutes.
Drain the sweet potatoes and mash them thoroughly in a large mixing bowl until smooth (you can also use a hand mixer for this step).
Add the unsalted butter to the mashed sweet potatoes while they are still warm and mix until the butter is melted and fully incorporated.
Stir in the granulated sugar, brown sugar, and evaporated milk, ensuring the ingredients are well-combined.
Beat the eggs in a separate bowl, then add them to the sweet potato mixture. Mix until smooth and creamy.
Add the vanilla extract, ground cinnamon, ground nutmeg, and salt to the mixture. Stir until all the spices are evenly distributed.
Pour the sweet potato filling into the prepared 9-inch pie crust, smoothing the top with a spatula.
Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to firm up.
Serve the sweet potato pie at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream. Enjoy!
Nutrition Facts
Calories |
2525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 1434 mg | 62% | |
| Total Carbohydrate | 422.2 g | 154% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 302.7 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 638 mg | 49% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 751 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
