Sweet Potato Pie My Eye
Indulge your taste buds with "Sweet Potato Pie My Eye," a velvety sweet potato dessert that’s bursting with warm spices and a hint of citrusy brightness. This classic southern-inspired pie combines buttery mashed sweet potatoes with a rich blend of cinnamon, nutmeg, and orange zest for a flavor profile that’s both comforting and elevated. A smooth, creamy filling is nestled in a flaky, golden pie crust, making every bite a perfect harmony of texture and taste. With easy prep and pantry-friendly ingredients like brown sugar, whole milk, and vanilla, this show-stopping dessert is ideal for holiday tables or special occasions. Serve it warm, topped with whipped cream or vanilla ice cream, for a truly unforgettable treat that everyone will crave!
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Recipe Information
Ingredients
- 3 medium (about 1.5 lbs) sweet potatoes
- 6 tbsp (melted) unsalted butter
- 1 cup granulated sugar
- 0.5 cup (packed) brown sugar
- 0.5 cup whole milk
- 0.25 cup heavy cream
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp salt
- 1 tsp orange zest
- 1 9-inch pie crust (homemade or store-bought)
Instructions
Preheat your oven to 375°F (190°C).
Peel the sweet potatoes and cut them into large chunks. Place the chunks in a pot, cover with water, and boil over medium-high heat until fork-tender (about 15-20 minutes). Drain and let cool slightly.
In a large mixing bowl, mash the sweet potatoes until smooth. Add the melted butter, granulated sugar, brown sugar, and mix until well combined.
Stir in the milk, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, salt, and orange zest. Whisk the mixture until completely smooth and no lumps remain.
Roll out the pie crust into a 9-inch pie pan if using homemade dough, or place a store-bought crust in the pan. Trim and crimp the edges as desired.
Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula.
Bake the pie in the preheated oven for 50-55 minutes, or until the filling is set and a knife inserted in the center comes out clean. Keep an eye on the crust, and cover the edges with foil if they begin to brown too quickly.
Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes. The pie will set further as it cools.
Serve warm or at room temperature, with whipped cream or a scoop of vanilla ice cream if desired.
Nutrition Facts
Calories |
5129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.7 g | 234% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 2986 mg | 130% | |
| Total Carbohydrate | 816.7 g | 297% | |
| Dietary Fiber | 68.2 g | 244% | |
| Total Sugars | 375.0 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 981 mg | 75% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 668 mg | 14% | |
*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.
