Sweet Potato Pie
A smooth, spiced sweet potato custard pie.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a foil-lined baking sheet. Roast for 45-60 minutes until completely tender. Let them cool slightly, then peel off the skins and place the flesh in a large bowl.
- 2
Mash and Butter: Lower the oven temperature to 350°F (175°C). Use an electric hand mixer to beat the warm sweet potato flesh with the softened butter until completely smooth and free of lumps.
- 3
Build the Custard: Add the sugar, evaporated milk, eggs, vanilla extract, cinnamon, and nutmeg to the sweet potato mixture. Beat on medium speed until the filling is light, fluffy, and homogeneous.
- 4
Prep the Crust: Pour the rich, orange filling into the unbaked pie crust, smoothing the top with a spatula.
- 5
Bake: Bake for 55 to 60 minutes. The pie is done when a knife inserted into the center comes out clean and the edges of the filling are slightly puffed and set.
- 6
Cool: Transfer the pie to a wire rack. Let it cool completely (at least 2 hours) before slicing. Serve with a dollop of fresh whipped cream.
Plan it in Listahan
Add Sweet Potato Pie to your week, check it against your household's allergens, and build the shopping list automatically.