Sweet Potato Pie Recipe

Sweet Potato Pie

In the past I always used canned sweet potato filling when I made sweet potato pie. Then one day I saw a show about food where a lady boiled whole sweet potatoes and made her pie from scratch. The steps were very simple and the end product looked absolutely delicious. This inspired me to try making sweet potato pie from scratch, which I did and it came out very well. However, I had a feeling that baking the sweet potatoes would result in a more flavorful pie. Boy was I right!

Boiling the sweet potatoes results in them absorbing a lot of water. This makes the sweet potatoes extremely tender but results in a bright orange color and somewhat weak flavor that requires more sugar and spices to get the flavor of the pie right. On the other hand, roasting the sweet potatoes allows them to caramelize and develop a richer flavor and color which requires less sugar and spices.

This sweet potato pie recipe is extremely easy and is a nice warm dessert for the cold winter months.

2 cups roasted sweet potato
1 cup evaporated milk
¾ cup sugar
½ tsp cinnamon
½ tsp powdered ginger
¼ tsp salt
2 eggs
1 pie crust

Rub two large sweet potatoes with oil, wrap them in foil, and bake in a 400 degree oven until fork tender. Unwrap and allow them to cool until they are manageable.

Remove the sweet potatoes’ skins, place them in a large bowl, and mash until smooth. Reserve two cups of the mashed sweet potatoes for the pie. (The leftover mashed sweet potato makes a great side dish.)

Add the remaining ingredients (excluding the pie crust) to the mashed sweet potatoes and whisk together until well blended.

Pour the mixture into the prepared pie crust and bake in a 350 degree oven until the center is set and a toothpick inserted in the middle comes out clean. Allow the pie to cool before slicing.

I think sweet potato pie goes really well with a dollop of whipped cream or a scoop of ice cream. I’d recommend vanilla or some other flavor that’s simple and not overly sweet.

Approximately 8 servings



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