Description
A delightful sweet potato pie with a creamy, spiced filling and a flaky crust, perfect for autumn gatherings.
Ingredients
Scale
- 2 cups cooked and mashed sweet potatoes (approximately 2 large potatoes)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 unbaked 9-inch deep-dish pie crust
- Whipped cream for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the cooked and mashed sweet potatoes with the softened butter in a large mixing bowl.
- Add the granulated sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Mix until smooth.
- Pour the filling into the unbaked pie crust and spread evenly.
- Bake for 45-50 minutes, or until the filling is set and the top is golden brown.
- Cool for at least 10 minutes before serving.
- Serve with a dollop of whipped cream.
Notes
For a dairy-free version, substitute butter with coconut oil and use almond or oat milk instead of evaporated milk.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
Keywords: sweet potato pie, dessert, fall recipe, holiday pie, Thanksgiving dessert