Sweet Potato Pie

Impress your guests with this creamy & delicious Sweet Potato Pie recipe! It adds the perfect touch to finish your Thanksgiving meal.

Ingredients:

• 1 deep dish pie crust
• 2 lbs sweet potatoes*
• 6 tbsp salted butter, melted & cooled
• ½ cup brown sugar
• ⅓ cup granulated sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 pinch salt
• ⅓ cup evaporated milk
• 2 large eggs

Instructions:

1. Prepare the Sweet Potatoes:
   • Preheat oven to 400°F.
   • Wash and dry the sweet potatoes, then prick them several times with a fork.
   • Place sweet potatoes on a parchment-lined baking sheet and bake for 50-60 minutes, or until tender and easily pierced with a fork.
   • Set aside to cool.
2. Blind Bake the Crust:
   • Lower oven temperature to 350°F.
   • Prick the bottom and sides of the pie crust with a fork. Line the crust with parchment paper and fill with pie weights or dry beans.
   • Bake for 15 minutes. Remove pie weights and parchment, then bake for another 10 minutes. Let the crust cool.
3. Make the Filling:
   • Scoop about 2 cups of flesh from the cooled sweet potatoes into a large bowl.
   • Mash with a potato masher or blend with a hand mixer until smooth.
   • Add melted butter, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and a pinch of salt. Blend until smooth.
   • Add eggs and evaporated milk, and blend until smooth.
4. Assemble & Bake the Pie:
   • Pour the sweet potato filling into the pie crust.
   • Place a foil ring around the crust edges to prevent over-browning.
   • Bake at 350°F for 50-55 minutes, until the center is mostly set (a slight jiggle is fine).
   • Let the pie cool at room temperature for at least 1 hour.
5. Serve:
   • Serve at room temperature, or refrigerate and serve later.

Prep Time: 25 minutes | Total Time: 2 hours | Servings: 8 slices | Kcal per serving: 330 kcal