Ingredients:
For the Filling:
2 cups mashed sweet potatoes (about 2-3 medium sweet potatoes)
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup evaporated milk
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
Pinch of salt
For the Crust:
1 9-inch unbaked pie crust (homemade or store-bought)
Directions:
Prepare the Sweet Potatoes:
Preheat your oven to 375°F (190°C).
Wash and peel the sweet potatoes, then boil or steam them until fork-tender (about 20-25 minutes). Mash until smooth and let cool slightly.
Make the Filling:
In a large mixing bowl, beat together the mashed sweet potatoes and butter until smooth. Add the granulated sugar, brown sugar, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well combined and creamy.
Assemble the Pie:
Roll out your pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges as desired. Pour the sweet potato filling into the crust, smoothing the top with a spatula.
Bake the Pie:
Bake for 50-60 minutes, or until the filling is set and a knife inserted in the center comes out clean. Let the pie cool to room temperature before serving.
Serve and Enjoy:
Slice and serve this rich and creamy pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Prep Time: 25 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 25 minutes
Servings: 8
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