If you love sweet potatoes, then you’ll absolutely fall in love with this sweet potato pie recipe that I’m sharing today.
This recipe is so good that you can even serve it as your Thanksgiving dessert to all of your guests and they’re guaranteed to love it as much as I did!
Introduction
This sweet potato pie recipe is the best! I’ve been making it for years, and everyone loves it. It’s such a simple recipe to make, too! All you need is sweet potatoes, eggs, sugar, vanilla extract, butter or margarine, and a pie crust.
I usually use my favorite homemade pie crust recipe for this one (it’s really easy and you don’t have to worry about rolling out the dough). But if you want to use store-bought dough that works just as well. After pre-baking, the crust for 10 minutes (or according to package directions), and put in the filling.
For the filling, all you have to do is peel and cube your potatoes then boil them until they are soft enough to mash with a fork.
What You’ll Need?
- 3 cups of mashed sweet potatoes
- 1 cup sugar
- 2 eggs, beaten
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract -1 1/4 cup all-purpose flour
- Pinch of cinnamon
- 1/4 teaspoon ground ginger
- Pinch of nutmeg
- 9-inch unbaked pie crust (homemade or store-bought)
Making the Crust
Start with a deep-dish pie crust dough. It’s important to use lard or vegetable shortening in the recipe as it will make for a flaky crust that is more likely to hold up in the oven. To make the crust, follow these steps:
1. Combine flour, salt, and cold butter cut into pieces in a large bowl using a pastry blender or 2 knives until the mixture resembles coarse crumbs. Add ice water gradually while tossing with a fork until the dough is just moist enough to hold together when squeezed (about 4-5 Tbsp).
Roll out on a lightly floured surface into a 14-inch circle and transfer to a 9-inch pie plate; trim overhang to 1/2 inch and crimp edges as desired. Prick the bottom of the dough all over with a fork. Line dough with parchment paper and fill with beans or uncooked rice. Bake at 425°F for 15 minutes, then reduce heat to 375°F 10 minutes before removing from oven. Cool before filling
2. In another bowl combine brown sugar, corn syrup, and half of the pecans by hand, and stir well. Stir in eggs until smooth then add vanilla extract followed by condensed milk, evaporated milk, and apple cider vinegar.
3. Pour filling into pie crust and bake at 400°F for 50-60 minutes or until the top is browned but the center still quivers slightly if shaken gently.
4. Remove from oven and let cool completely before slicing. Top with whipped cream and remaining pecans. Cover loosely with plastic wrap and refrigerate overnight. Serve chilled.
Making the Filling
Peel and dice the sweet potatoes and place them in a pot. Fill with water just to cover the top of the potatoes, bring to a boil, then reduce to a simmer. Cook until fork tender (about 15-20 minutes). Drain off all the water and add 1 stick of butter, 3/4 cup brown sugar, 3 eggs, and 2 teaspoons of vanilla extract.
Stir until smooth. Add 1/2 teaspoon of nutmeg and a pinch of salt. Pour into a pie crust-lined pan or dish. Bake at 350 degrees for 45-60 minutes or until the pie is set. Let cool before serving with whipped cream or ice cream if desired!
Baking the Pie
1. Preheat oven to 400 degrees Fahrenheit.
2. In a medium saucepan, combine sweet potatoes with water and cook on low until tender, about 15 minutes. Drain the water and mash the potatoes. Add cinnamon and nutmeg to taste, about 1 tablespoon each.
3. In a large bowl, whisk eggs and sugar together until light in color and fluffy in texture, about 3 minutes of whisking time. Add mashed sweet potatoes to the egg mixture and stir until combined evenly with no clumps left behind.
Pour into pie crusts that have been generously sprayed with cooking spray or greased with butter or coconut oil to prevent sticking if desired. Bake for 25-30 minutes at 400 degrees Fahrenheit until golden brown on top and the center is cooked through. The pie will be soft to the touch but not completely set when it first comes out of the oven.
4. Once cooled for a few hours, cover loosely with plastic wrap or aluminum foil and store at room temperature for up to four days, refrigerated for up to one week, or frozen for up to three months before serving.
Enjoying Your Delicious Creation
Once you try this pie, you’ll understand why it’s the best sweet potato pie recipe you’ve ever made. The fall spices give it a wonderfully warming flavor that goes perfectly with a scoop of ice cream on top. Plus, the filling is so creamy and decadent that no one will guess how easy it is to make!
Conclusion
I have always loved sweet potatoes, but I never really knew how to make them until I looked up a recipe for them. But as soon as I looked up the recipe, I knew it was going to be good. The ingredients are simple and easy to find at your local grocery store. And the steps are easy to follow. Plus, the taste is so sweet and delicious that you won’t be able to get enough of this pie!
Also, check out the latest articles “Taco soup recipe” and “Candy corn“
Hi I’m Bilal Malik, a digital marketing and blogging expert holding years of experience.
