Description
A smooth and creamy sweet potato pie is a quintessential Southern dessert, perfect for cozy fall gatherings or holiday dinners. The natural sweetness of the sweet potatoes shines through in every bite, complemented by warm spices like nutmeg and cinnamon, and a hint of vanilla.
Whether served at Thanksgiving or as a comforting treat during the chilly season, this pie is a crowd-pleaser with its rich flavor and delicate texture. Serve it warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream for an added touch of indulgence.
Ingredients
Units
Scale
- 1 pound sweet potatoes
- 1/2 cup butter, softened
- 1 cup white sugar
- 1/2 cup milk
- 2 large eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (9 inch) unbaked pie crust
Instructions
- reheat the oven to 350°F (175°C).
- Boil sweet potatoes whole with skin on for about 40 to 50 minutes, until soft. Run cold water over the sweet potatoes, then remove the skin.
- Break apart the sweet potatoes in a bowl and add butter; blend well.
- Stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
- Bake in the preheated oven for 55 to 60 minutes, or until a knife inserted into the center comes out clean. The pie will puff up like a souffle and then sink down as it cools.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 8
- Calories: 250 kcal