Ingredients:
For the Pie Filling:
2 medium-sized sweet potatoes (about 1 lb)
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup milk (whole or evaporated milk)
1/4 cup melted butter
2 large eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger (optional)
1/4 tsp salt
1 tbsp all-purpose flour (optional for thickening)
For the Pie Crust:
1 store-bought or homemade 9-inch pie crust (pre-baked for a crispier base, if desired)
Instructions:
1. Prepare the Sweet Potatoes:
Preheat the oven to 350°F (175°C).
Pierce the sweet potatoes with a fork a few times. Bake them on a foil-lined baking sheet for 45-60 minutes, or until soft when pierced with a fork. Alternatively, you can peel and boil the sweet potatoes for 20 minutes until tender.
Once cooled enough to handle, peel the sweet potatoes and mash them until smooth. You should have about 2 cups of mashed sweet potatoes.
2. Make the Filling:
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, milk, melted butter, eggs, vanilla, cinnamon, nutmeg, ginger, salt, and flour (if using).
Mix everything until smooth and well-combined. You can use an electric mixer or whisk by hand.
3. Assemble the Pie:
Pour the sweet potato mixture into the prepared pie crust.
Smooth the top with a spatula.
4. Bake:
Place the pie in the preheated oven and bake for 50-60 minutes, or until the center is set and the edges are golden brown. The pie will firm up as it cools.
Check for doneness by inserting a toothpick or knife into the center; it should come out clean or with just a few moist crumbs.
5. Cool and Serve:
Let the pie cool completely on a wire rack before slicing.
Serve as-is or with a dollop of whipped cream or a scoop of vanilla ice cream.
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