Sweet Potato Pie Classic Dessert (Recipe for Printing)
This classic sweet potato pie with creamy filling and a touch of cinnamon is a fall favorite, perfect for Thanksgiving or festive gatherings. Save & click.
# What You Need:
→ Pie Filling
01 -
1 pound sweet potatoes
02 -
1/2 cup unsalted butter, at room temperature
03 -
1/2 cup granulated sugar
04 -
1/2 cup brown sugar
05 -
1/2 cup whole milk
06 -
2 large eggs
07 -
2 teaspoons vanilla extract
08 -
1 teaspoon ground cinnamon
09 -
1/2 teaspoon ground nutmeg
10 -
1/4 teaspoon salt
→ Pie Crust
11 -
1 unbaked 9-inch pie crust
# How to Make It:
01 -
Preheat oven to 400°F. Wrap sweet potatoes in foil, place on a baking sheet, and bake for approximately 45 minutes or until tender.
02 -
Remove baked sweet potatoes from oven and let them cool completely. Unwrap foil and peel off the skins.
03 -
Preheat oven to 350°F. In a large mixing bowl, mash cooled sweet potatoes together with room temperature butter until smooth. Whisk in granulated sugar, brown sugar, whole milk, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until thoroughly combined.
04 -
Pour the prepared filling into the unbaked 9-inch pie crust. Bake in the center of the oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The pie will rise while baking and settle as it cools.
05 -
Allow the pie to cool to room temperature or chill before serving. Garnish slices with whipped cream or marshmallow fluff if desired.
# Extra Tips:
01 -
For a silkier texture, ensure sweet potatoes are fully cooled and mashed thoroughly before adding other ingredients.