Description
Change things up this Thanksgiving with a delightful homemade Sweet Potato Pie! This classic dessert is crafted from creamy sweet potatoes, rich dark brown sugar, and a blend of warm spices that create an inviting aroma. Perfect for any occasion, this pie features a flaky crust and a smooth filling that will impress your family and friends alike. Serve it with whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. Enjoy the comforting flavors and nutritional benefits of sweet potatoes in every slice.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cup cold unsalted butter
- 1/4 cup ice water
- 1 lb sweet potatoes
- 5 tablespoons softened unsalted butter
- 1 cup dark brown sugar
- 3 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 teaspoon salt
- 1 1/4 cup evaporated milk
- 1 tablespoon vanilla extract
- 1 egg (for topping)
- 1 tablespoon milk (for topping)
- whipped cream (for serving)
Instructions
- Prepare the crust by mixing flour, salt, and sugar in a bowl. Cut in cold butter until crumbly. Stir in ice water and lemon juice to form dough. Chill for at least 30 minutes.
- Cook sweet potatoes by peeling and boiling until tender, about 15–20 minutes. Drain and mash them until smooth.
- In another bowl, mix mashed sweet potatoes with softened butter, dark brown sugar, eggs, spices, salt, evaporated milk, and vanilla extract until well combined.
- Preheat oven to 350°F (175°C). Roll out the chilled dough to fit your pie dish and pour the filling into the crust.
- Bake for about 90 minutes or until set. Let cool before serving.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 320
- Sugar: 24g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: For added texture, consider incorporating chopped pecans or walnuts into the filling. Blind baking the crust for about 10 minutes can help prevent sogginess.