Sweet Potato Pie
This delightful Sweet Potato Pie features a creamy filling with a touch of spice, making it an ideal dessert for fall gatherings. Topped with whipped cream or marshmallow fluff, it's sure to impress family and friends.
Equipment
- oven
- mixing bowl
- Cookie sheet
- Foil
Ingredients
- 1 9-inch unbaked pie crust (store-bought or homemade)
- 1 lb sweet potatoes
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- a pinch ground cloves
- whipped cream (or marshmallow fluff)
Instructions
Prepare the Sweet Potatoes:
- Preheat your oven to 400°F. Wrap each sweet potato in foil and arrange them on a cookie sheet. Bake for about 45 minutes, or until tender.
- Remove the sweet potatoes from the oven and allow them to cool completely.
Make the Pie Filling:
- Lower the oven temperature to 350°F. After cooling, take off the foil and peel the skins off the sweet potatoes carefully.
- In a mixing bowl, mash the peeled sweet potatoes with softened butter until smooth. Mix in the granulated sugar, brown sugar, whole milk, eggs, vanilla extract, cinnamon, nutmeg, salt, and cloves. Blend thoroughly.
Bake the Pie:
- Transfer the mixture into the unbaked pie crust. Bake for 50 to 60 minutes, or until a toothpick comes out clean when inserted in the center. The pie will rise during baking and will settle while cooling.
- Serve warm or chilled, garnished with a dollop of whipped cream or marshmallow fluff for added flavor!