Absolutely! Here’s a classic Sweet Potato Pie recipe that’s creamy, flavorful, and perfect for dessert. I’ll give you a step-by-step guide.
Ingredients
For the crust (or use a store-bought pie crust):
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small pieces
- 3–4 tablespoons ice water
For the filling:
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- ½ cup milk (whole or 2%)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional)
- Pinch of salt
Instructions
1. Prepare the crust
- In a bowl, mix flour and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough comes together.
- Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- Roll out and fit into a 9-inch pie pan. Trim and flute edges as desired. Preheat oven to 350°F (175°C).
2. Prepare the sweet potatoes
- Peel and cube sweet potatoes. Boil in water until tender (15–20 minutes).
- Drain and mash until smooth. Measure 2 cups.
3. Make the filling
- In a large bowl, combine mashed sweet potatoes, melted butter, sugars, and milk.
- Mix in eggs, vanilla, cinnamon, nutmeg, ginger, and salt until smooth and creamy.
4. Assemble the pie
- Pour filling into the prepared pie crust.
- Smooth the top with a spatula.
5. Bake
- Bake at 350°F (175°C) for 50–60 minutes, until the center is set (it may jiggle slightly).
- Let cool completely before slicing for best results.
Optional Tips
- Top with whipped cream before serving.
- For extra flavor, add a splash of bourbon or maple syrup to the filling.
- If the crust browns too quickly, cover the edges with foil during baking.
If you want, I can also give you a simpler 5-ingredient shortcut version that’s faster but still delicious. Do you want me to do that?
