Sweet Potato Pie (Print Version)
# Ingredients:
01 -
1 deep dish pie crust.
02 -
2 lbs sweet potatoes.
03 -
6 Tbsp salted butter, melted and cooled.
04 -
1/2 cup brown sugar.
05 -
1/3 cup granulated sugar.
06 -
1 tsp vanilla extract.
07 -
1/2 tsp cinnamon.
08 -
1/4 tsp nutmeg.
09 -
1 pinch salt.
10 -
1/3 cup evaporated milk.
11 -
2 large eggs.
# Instructions:
01 -
Preheat the oven to 400°F. Wash and dry the sweet potatoes, then prick them several times with a fork. Place them on a parchment-lined baking sheet and bake for 50-60 minutes until tender.
02 -
Once the sweet potatoes are baked, set them aside to cool. Lower the oven temperature to 350°F.
03 -
To blind bake the pie crust, prick the bottom and sides with a fork. Place a square of parchment paper in the center and fill with pie weights or dry beans. Bake for 15 minutes.
04 -
Remove the parchment and weights, and bake the crust for another 10 minutes. Let the crust cool.
05 -
Scoop about 2 cups of sweet potato flesh into a large bowl. Mash with a potato masher or blend with a hand mixer until smooth.
06 -
Add melted butter, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and salt. Blend until smooth with a hand mixer.
07 -
Incorporate the eggs and evaporated milk into the mixture, blending until smooth and creamy.
08 -
Pour the filling into the prepared crust. Cover the edges with foil to prevent over-browning.
09 -
Bake the pie in the 350°F oven for 50-55 minutes, until mostly set with a slight jiggle in the center.
10 -
Allow the pie to cool at room temperature for at least 1 hour before serving or refrigerate to serve later.
# Notes:
01 -
Sweet potatoes are often on sale during the fall season, making this a budget-friendly treat.
02 -
The slight jiggle in the center when the pie is finished baking is normal and will set as it cools.
03 -
This pie is perfect for making ahead of time and can be stored in the refrigerator.