Oh my goodness, let me tell you about my favorite comfort dessert: sweet potato pie! This classic sweet potato pie recipe is not only simple to whip up, but it also brings a wave of nostalgia with every bite. The rich, creamy filling paired with a flaky crust is a match made in heaven. I remember helping my grandma in the kitchen as she taught me the ropes of baking this delightful pie. It’s the perfect dish for gatherings, holidays, or just a cozy night in. Trust me, once you try it, you’ll be coming back for more—it’s that delicious!
Ingredients List
- 2 cups mashed sweet potatoes
- 1 cup sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 unbaked pie crust
How to Prepare the Sweet Potato Pie Recipe
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it ensures that your pie bakes evenly right from the start. Trust me, there’s nothing worse than a soggy bottom crust, and that initial heat helps prevent that!
Combine Ingredients
Now, grab a mixing bowl and start by adding your mashed sweet potatoes and sugar. I like to mix them well until they’re nice and smooth. Then, it’s time to add in the milk, melted butter, eggs, and vanilla extract. Give it a good mix until everything is combined beautifully. Finally, sprinkle in your ground cinnamon, nutmeg, and salt—these spices really elevate the flavor, so don’t skip them! Mix until it’s a lovely creamy consistency.
Pour and Bake
Next, carefully pour that delicious mixture into your unbaked pie crust. Make sure it’s evenly spread out. Pop it in the oven and bake for about 45-50 minutes. You’ll know it’s ready when the filling is set and doesn’t jiggle too much in the center. The aroma wafting through your kitchen will be absolutely irresistible!
Cooling and Serving
Once it’s done baking, let your pie cool for a bit before slicing it up. This cooling step is crucial as it helps the filling firm up even more. I love serving my sweet potato pie with a generous dollop of whipped cream on top. It adds that extra touch of sweetness and creaminess that pairs perfectly with the pie. Enjoy every bite!
Tips for Success
To achieve the ultimate sweet potato pie, here are some of my tried-and-true tips! First, use freshly cooked sweet potatoes for the best flavor—if you can, roast them instead of boiling for a richer taste. If you don’t have fresh ones, canned sweet potatoes work just fine, but make sure to drain them well. Also, I like to let my pie cool completely before slicing; this helps the filling hold its shape better. And don’t be shy with the spices! If you want a little extra kick, add a pinch of ginger or allspice. Your guests will be raving about it!
Why You’ll Love This Sweet Potato Pie Recipe
- It’s incredibly easy to make, perfect for both novice and experienced bakers.
- Deliciously creamy filling that’s bursting with flavor from warm spices.
- The perfect balance of sweetness that’s not overwhelming—just right!
- Great for any occasion, whether it’s a holiday feast or a cozy family dinner.
- Leftovers (if there are any!) taste even better the next day.
- Customizable! You can add your own twist with toppings or mix-ins.
- It fills your home with a warm, inviting aroma as it bakes.
- It’s a nostalgic treat that brings back fond memories with every bite.
Nutritional Information
Here’s a quick look at the estimated nutritional information for each slice of this delightful sweet potato pie. Keep in mind that these values are based on common ingredients and can vary a bit depending on what you use:
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 15g
- Protein: 3g
These numbers should give you a good idea of what to expect, so you can enjoy this sweet treat without a worry! Happy baking!
FAQ Section
Can I use canned sweet potatoes instead of fresh?
Absolutely! Canned sweet potatoes are a great time-saver. Just make sure to drain them well before mashing. They’ll still create a delicious filling for your sweet potato pie recipe!
What’s the best way to store leftover pie?
Store any leftovers in the refrigerator, covered tightly to keep it fresh. It’ll stay good for about 3-4 days. Trust me, it tastes even better the next day!
Can I freeze sweet potato pie?
Yes, you can! Just let the pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. It should be good for up to 2 months in the freezer. Thaw it in the fridge overnight before serving!
What can I use if I don’t have a pie crust?
No worries! You can use a graham cracker crust or even a cookie crust for a fun twist. Just be sure to adjust the baking time if needed, as those crusts may bake differently.
Why did my pie filling crack?
Cracks can happen if the filling is overbaked or if it cools too quickly. To prevent this, keep an eye on the baking time and let it cool gradually at room temperature before cutting into it. Patience is key for that beautiful finish!
Storage & Reheating Instructions
Storing your sweet potato pie properly is key to keeping it delicious for as long as possible! If you have leftovers (lucky you!), let the pie cool completely, then cover it tightly with plastic wrap or aluminum foil. Pop it in the refrigerator, and it should stay fresh for about 3-4 days. Just remember to keep it covered to prevent it from absorbing any odors from the fridge.
When it comes to reheating, you have a couple of great options. If you want to keep that lovely texture, preheat your oven to 350°F (175°C) and place a slice of pie on a baking sheet. Cover it loosely with foil to prevent the crust from getting too brown and heat it for about 10-15 minutes. This way, the pie warms through evenly while keeping the crust nice and flaky.
If you’re in a hurry, you can also microwave a slice! Just pop it on a microwave-safe plate and heat for about 30 seconds to 1 minute, depending on your microwave’s power. Be cautious, though—microwaving can make the crust a bit soft, but it’s a quick fix when you need that sweet potato pie goodness fast!
Imprimer
Sweet potato pie recipe that evokes warm memories
- Temps Total: 1 hour 10 minutes
- Rendement: 8 servings 1x
- Alimentation: Végétarien
Description
A classic sweet potato pie recipe that’s simple and delicious.
Ingrédients
- 2 cups mashed sweet potatoes
- 1 cup sugar
- 1/2 cup milk
- 1/4 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 unbaked pie crust
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine mashed sweet potatoes and sugar.
- Add milk, melted butter, eggs, and vanilla extract. Mix well.
- Stir in cinnamon, nutmeg, and salt.
- Pour the mixture into the pie crust.
- Bake for 45-50 minutes, or until the filling is set.
- Cool before serving.
Notes
- Serve with whipped cream if desired.
- Store leftovers in the refrigerator.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 50 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 250
- Sucre: 15g
- De Sodium: 200mg
- La graisse: 10g
- Graisses Saturées: 5g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 35g
- La fibre: 3g
- La protéine: 3g
- Le taux de cholestérol: 50mg
Mots-clés: sweet potato pie recipe
