Are you ready to experience a taste of comfort and warmth with a delightful sweet potato pie? Look no further! This classic dessert is a perfect blend of rich, creamy sweetness and aromatic spices, making it a favorite for gatherings and holidays.
Whether you’re craving a cozy treat on a chilly evening or looking to impress your guests at the next dinner party, this sweet potato pie recipe is sure to hit the spot.
So, roll up your sleeves and let’s get baking!
Gather Your Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 4-6 tablespoons ice water
For the Filling:
- 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
- ¾ cup packed brown sugar
- ½ cup evaporated milk
- 2 large eggs, beaten
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions: Baking Bliss in Every Step
1. Prepare the Crust
In a large bowl, whisk together the flour and salt.
Add the cold cubed butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven
Preheat your oven to 375°F (190°C).
3. Make the Filling
In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, evaporated milk, beaten eggs, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt.
Mix until smooth and well combined.
4. Roll Out the Dough
On a floured surface, roll out the chilled dough into a circle large enough to fit into a 9-inch pie dish.
Transfer the dough to the pie dish and trim any excess dough around the edges.
5. Assemble and Bake
Pour the sweet potato filling into the prepared pie crust and smooth the top with a spatula.
Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
Remove the pie from the oven and let it cool completely before serving.
Nutritional Facts: Indulge Wisely
- Serving Size: 1 slice
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 260mg
- Total Carbohydrates: 44g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 5g
FAQs: Your Sweet Potato Pie Queries, Answered!
1. Can I use canned sweet potatoes for this recipe?
Yes, you can substitute canned sweet potatoes for fresh ones. Just be sure to drain them well before mashing.
2. Can I make the pie crust ahead of time?
Absolutely! You can prepare the pie crust ahead of time and refrigerate it for up to 2 days or freeze it for longer storage.
3. Can I use pumpkin pie spice instead of individual spices?
Yes, you can use pumpkin pie spice as a convenient substitute for the individual spices listed in the recipe. Use about 1 teaspoon of pumpkin pie spice in place of the cinnamon, nutmeg, and ginger.
4. How do I know when the pie is done baking?
The pie is done baking when the filling is set and a toothpick inserted into the center comes out clean. The crust should also be golden brown.
5. Can I freeze leftover sweet potato pie?
Yes, you can freeze leftover sweet potato pie for up to 2-3 months. Just wrap it tightly in plastic wrap or aluminum foil before freezing. To thaw, simply place it in the refrigerator overnight before serving.
