Sweet Potato Pie

Sweet Potato Pie is a classic Southern dessert with a creamy, spiced filling that captures the comforting flavors of fall. Made with tender sweet potatoes, warm spices, and a buttery crust, this pie is a delicious alternative to pumpkin pie and perfect for any gathering.

Ingredients

• 1 medium sweet potato (about 1 pound), skin on
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup milk
• 2 large eggs
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9-inch) unbaked pie crust

Instructions

• Prepare Sweet Potato:
• Place the whole sweet potato in a pot and cover it with water. Bring to a boil and cook for 40 to 50 minutes, or until tender when pierced with a fork.
• Drain and run the sweet potato under cold water. Peel off the skin and discard it.
• Make the Filling:
• Preheat your oven to 350°F (175°C).
• Break the sweet potato into pieces and place it in a mixing bowl. Add softened butter and blend with an electric mixer until smooth and creamy.
• Add sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract. Mix on medium speed until the filling is smooth and well combined.
• Assemble the Pie:
• Pour the filling into the unbaked pie crust, smoothing the surface with a spatula.
• Bake the Pie:
• Place the pie on the center rack of the preheated oven. Bake for 55 to 60 minutes, or until a knife inserted into the center comes out clean.
• The pie will puff up like a soufflé during baking but will settle as it cools.
• Cool and Serve:
• Remove the pie from the oven and allow it to cool completely before slicing and serving.

Tips

• Short on Time? Use canned sweet potato puree to save time.
• Add a Twist: Enhance the flavor with a pinch of ginger or cloves.
• Crust Options: Try a graham cracker crust for a unique twist or a store-bought crust for convenience.
• Serving Suggestion: Top with a dollop of whipped cream or a sprinkle of cinnamon sugar for extra indulgence.