Ingredients
Scale
For the Filling:
- 2 large sweet potatoes (about 1.5 lbs), cooked and mashed
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon salt
For the Pie Crust:
- 1 pre-made pie crust (or homemade crust if preferred)
Optional Toppings:
- Whipped cream
- Caramel drizzle
- Toasted pecans
Instructions
Step 1: Cook the Sweet Potatoes
- Wash the sweet potatoes thoroughly and peel them.
- Boil or bake them until tender (about 40 minutes if baking, 25 minutes if boiling).
- Mash the cooked sweet potatoes until smooth. You can use a blender or food processor for extra creaminess.
Step 2: Make the Pie Filling
- In a large mixing bowl, combine the mashed sweet potatoes and softened butter. Mix until smooth and well blended.
- Add granulated sugar, brown sugar, and eggs. Beat until the mixture is creamy.
- Stir in evaporated milk, vanilla extract, cinnamon, nutmeg, ginger (if using), and salt. Mix until fully combined.
Step 3: Prepare the Pie Crust
- Roll out the pie crust and fit it into a 9-inch pie pan.
- Trim and crimp the edges for a decorative touch.
- Preheat the oven to 350°F (175°C).
Step 4: Assemble the Pie
- Pour the sweet potato filling into the prepared pie crust.
- Smooth the top with a spatula for an even surface.
Step 5: Bake the Pie
- Place the pie in the preheated oven and bake for 55–60 minutes, or until the filling is set and slightly puffed.
- Remove from the oven and let the pie cool completely before slicing.
Notes
- Ensure the sweet potatoes are thoroughly mashed for a smooth filling. Strain if necessary to remove lumps.
- If the crust begins to brown too quickly, cover the edges with aluminum foil halfway through baking.
- Let the pie cool completely before slicing to prevent the filling from being too soft.
- Prep Time: 25 minutes
- Cook Time: 55 minutes