Sweet Potato Pie Iv
Indulge in the comforting flavors of autumn with Sweet Potato Pie IV, a rich, velvety dessert that highlights the natural sweetness of tender sweet potatoes. This classic Southern treat combines creamy mashed sweet potatoes with warm spices like cinnamon and nutmeg, enhanced by the richness of evaporated milk and the buttery flakiness of a golden pie crust. Perfectly balanced with a touch of both granulated and brown sugar, this pie achieves a depth of flavor that’s irresistible. Ready in just under 90 minutes, including preparation and baking time, Sweet Potato Pie IV is an excellent choice for festive gatherings or as a sweet finale to any meal. Serve it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable dessert experience. Keywords: sweet potato pie, Southern dessert, Thanksgiving pie, creamy pie recipe, homemade sweet potato pie.
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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
- 2 large eggs
- 0.5 cup evaporated milk
- 2 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 350°F (175°C).
Peel and dice the sweet potatoes, then boil them in a large pot of water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
In a large mixing bowl, mash the cooked sweet potatoes until smooth.
Add the butter to the mashed sweet potatoes while they are still warm, and mix until fully melted and incorporated.
Stir in granulated sugar, brown sugar, eggs, evaporated milk, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix thoroughly until smooth and well combined.
Pour the sweet potato mixture into the prepared 9-inch pie crust.
Place the pie on the middle rack of the preheated oven and bake for 55-60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving.
Serve the pie warm or at room temperature. Top with whipped cream or a scoop of vanilla ice cream if desired.
Nutrition Facts
Calories |
2535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 1436 mg | 62% | |
| Total Carbohydrate | 421.1 g | 153% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 303.4 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 638 mg | 49% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 756 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.
