Simple Sumptuous Sweet Potato Pie Recipe

I know I am by far not the only one spending this weekend baking pies and deserts for Thanksgiving. this year we have so much to be thankful for and full bellies in this economy is by far on that list. Pies like this sweet potato pie that tastes almost like candy with its velvety filling make a great treat.

The overflow from the holidays will give us treats over the winter because I make a point to make a few in disposable pans for popping into the oven later over the winter for a warm treat. This sweet potato pie is one way to make use of all of the sweet potatoes from the garden and the sales going on this time of year.

What you need to make sweet potato pie

For the Crust:

  • 1 and 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2-3 tablespoons ice water

For the Filling:

  • 2 medium-sized sweet potatoes, baked and mashed (about 2 cups)
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup evaporated milk

How to make sweet potato pie

For the Crust:

In a bowl, combine the flour, sugar, and salt. Add the chilled, diced butter.

Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together. Form it into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

On a floured surface, roll out the chilled dough into a circle large enough to fit your pie dish. Transfer the dough to the dish, trim the edges, and crimp the crust.

Preheat your oven to 375°F (190°C). Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes until lightly golden. Set aside.

For the Filling:

Bake the sweet potatoes until they’re tender. Once cooled, peel and mash them.

In a large bowl, combine the mashed sweet potatoes with melted butter, granulated sugar, brown sugar, eggs, cinnamon, nutmeg, salt, vanilla extract, and evaporated milk. Mix until smooth.

Pour the sweet potato filling into the pre-baked pie crust.

Bake in the preheated oven for 50-60 minutes or until the center is set. You can test it by inserting a knife into the center – it should come out clean.

Allow the pie to cool on a wire rack before serving. For an extra touch, serve with a dollop of whipped cream or a sprinkle of cinnamon.

Indulge in the rich, velvety goodness of this sweet potato pie, a delightful dessert that captures the essence of fall. With its buttery crust and perfectly spiced filling, this recipe transforms simple ingredients into a slice of seasonal bliss. Whether enjoyed as a sweet ending to a family dinner or shared among friends during festive gatherings, this sweet potato pie is a celebration of autumn’s harvest and the joy of simple, heartwarming desserts. Treat yourself to the flavors of fall with this easy and delicious recipe!

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