Southern Soul Food

Sweet Potato Pie

Name: Sweet Potato Pie
Total time: 105 min
Yield: 8 servings
Cuisine: Southern Soul Food
Ingredients: 1 unbaked 9-inch pie crust; 2 lbs sweet potatoes (about 3 medium), washed; 1/2 cup (1 stick) unsalted butter, softened; 1 cup granulated sugar, 1/2 cup evaporated milk; 2 large eggs, lightly beaten; 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg

A smooth, spiced sweet potato custard pie.

105 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy

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Instructions

6 steps

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.

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