Description
A delightful homemade dessert that showcases the natural sweetness of sweet potatoes, blended with spices for a rich flavor.
Ingredients
Scale
- 2 pounds sweet potatoes, roasted and mashed
- 1 9-inch unbaked pie crust
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup evaporated milk
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 1 cup whipped cream, for serving (optional)
Instructions
- Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Pierce the sweet potatoes all over with a fork and place them on a baking sheet. Roast for 45–60 minutes until tender. Cool, peel, and mash until smooth.
- Prepare the pie crust: Fit the pie crust into a 9-inch pie dish, trim and crimp edges as desired. Chill in the refrigerator for at least 20 minutes. Blind bake at 375°F (190°C) for 10 minutes for extra crispness.
- Mix the filling: In a bowl, whisk together the mashed sweet potatoes and melted butter until smooth. Add sugars, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt. Whisk until well combined.
- Fill the crust: Pour the sweet potato filling into the chilled crust, smoothing the top with a spatula.
- Bake the pie: Reduce the oven to 350°F (175°C) and bake for 50–60 minutes until the edges are set, but the center has a slight wobble.
- Cool the pie: Remove from the oven and cool on a wire rack until completely cool.
- Chill and slice: Refrigerate for at least 2–3 hours before cutting into wedges.
- Serve: Top each slice with whipped cream and a light dusting of cinnamon or nutmeg if desired.
Notes
Store in the refrigerator covered loosely with plastic wrap for 3-5 days. Can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg