Easy Sweet Potato Pie Recipe
This Sweet Potato Pie is a Thanksgiving winner, easy to whip up and oh-so-tasty. The filling is creamy and sweet, with just the right touch of cinnamon and nutmeg, all in a homemade or store-bought crust that’s just perfect. It’s a simple, budget-friendly recipe that’s sure to be a hit at your holiday table!
Sweet Potatoes: The star of the pie, providing a naturally sweet and creamy texture. If you’re in a pinch, canned sweet potato puree can work as a substitute. Granulated Sugar: Adds sweetness to balance the flavors. You can substitute it with brown sugar for a deeper flavor or a sugar alternative for a lower-calorie option. Unsalted Butter: Gives the filling a rich, smooth consistency. Eggs: Help to bind the filling together and give it structure. Egg substitutes or flax eggs can be used for vegan options. Milk: Contributes to the creamy texture of the pie filling. Any non-dairy milk like almond or oat milk can be a good alternative. Ground Nutmeg and Cinnamon: These spices add warmth and depth to the flavor. Pumpkin pie spice can be a convenient alternative if you don’t have these on hand. Salt: Enhances the overall flavor of the pie. Vanilla Extract: Adds a hint of aromatic sweetness. Unbaked Pie Crust: Forms the base of your pie. You can use a store-bought crust for convenience or make your own for a homemade touch. Whipped Cream (for serving): Adds a light, creamy topping to each slice.
Let me tell you, making this Sweet Potato Pie is as easy as pie – seriously! It’s all about mixing, pouring, and baking, and before you know it, you’ve got a delicious dessert ready for Thanksgiving. First things first, grab a couple of medium sweet potatoes. You’ll want to peel them and cut them into chunks. Boil them in a pot of water until they’re nice and tender. It usually takes about 20 minutes. Once they’re done, drain them and let them cool a bit. Then, give them a good mash in a bowl until they’re smooth. Now, in a large mixing bowl, combine the mashed sweet potatoes with granulated sugar and melted butter. Stir them up well. Then, add the eggs one at a time, making sure to mix each one in well before adding the next. After that, pour in the milk, and sprinkle in the ground nutmeg, ground cinnamon, and a pinch of salt. Don’t forget a splash of vanilla extract for that extra flavor. Mix everything until it’s all well combined. Grab your unbaked pie crust and pour the sweet potato mixture into the crust. Bake your pie in a 350℉ (176.67℃) preheated oven for about 55-60 minutes. The pie is done when the center has set and a knife you insert near the center comes out clean. If you notice the edges of the crust getting too brown, just cover them with a bit of aluminum foil. Once baked, remove the pie from the oven and let it cool on a wire rack. Patience is key here – it needs to cool completely. Then, slice it up and serve each piece with a dollop of whipped cream, if you like.
How To Serve
To serve this delightful Sweet Potato Pie, simply slice it into wedges and savor each bite of its creamy, spiced goodness. Enjoy it as is, or get creative with toppings like a scoop of vanilla ice cream, a drizzle of caramel sauce, or a sprinkle of chopped nuts. Fresh berries, powdered sugar, and whipped cream are all excellent choices too.
Storage
Properly stored in an airtight container, your Sweet Potato Pie can last in the fridge for up to 4-5 days. Just make sure it’s completely cool before storing to maintain its texture and flavor. Sweet Potato Pie also freezes beautifully! Once the pie has completely cooled, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the pie in the refrigerator overnight and then let it come to room temperature or warm it slightly in the oven before serving.
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