Sweet Potato Pie V
Sweet Potato Pie V is a soul-warming dessert that embodies the comforting flavors of fall in every bite. Made with creamy mashed sweet potatoes, a luscious blend of butter, white and brown sugar, and a hint of aromatic spices like cinnamon and nutmeg, this pie offers a perfect balance of sweetness and spice. The smooth, velvety filling is enriched with evaporated milk and nestled within a golden, flaky unbaked pie crust. Ideal for family gatherings or holiday parties, this recipe is easy to prepare in just 30 minutes of prep time, plus an hour of baking. Serve it as is, or elevate it with a dollop of whipped cream for a classic, irresistible finish. Indulge in the rich and nostalgic flavors of this traditional Sweet Potato Pie and make it the star of your dessert table!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 medium Sweet potatoes
- 6 tablespoons Butter
- 1 cup White sugar
- 0.5 cup Brown sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Evaporated milk
- 1 (9-inch) Unbaked pie crust
Instructions
Preheat your oven to 350°F (175°C).
Boil the sweet potatoes in a large pot of water until they are tender when pierced with a fork, about 20-25 minutes.
Drain the sweet potatoes, let them cool for a few minutes, and then peel off the skins.
In a large mixing bowl, mash the peeled sweet potatoes until smooth.
Add the melted butter, white sugar, and brown sugar to the mashed sweet potatoes and mix until combined.
Beat in the eggs one at a time, followed by the vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix thoroughly.
Stir in the evaporated milk until the filling is smooth and well-combined.
Place the unbaked pie crust in a pie dish, and then pour the sweet potato filling into it, spreading it out evenly.
Bake the pie in the preheated oven for 55-60 minutes, or until a knife inserted into the center comes out clean. The pie filling will puff up slightly but settle as it cools.
Remove the pie from the oven and let it cool on a wire rack for at least an hour before serving.
Serve as is, or top with whipped cream for added sweetness!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 280 mg | 12% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 43.9 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 124 mg | 3% | |
*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.
