Sweeten Your Holidays: How to Make the Perfect Sweet Potato Pie

The sweet potato pie, with its vibrant orange filling and flaky crust, is a staple on many holiday tables. But don’t wait for a special occasion to indulge in this delightful dessert! This recipe empowers you to create a homemade sweet potato pie any time of year, no matter your baking experience.

Gathering Your Sweet Ingredients (Prep Time: 15 minutes)

For the Crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • 3-4 tablespoons ice water

For the Filling:

  • 2 large sweet potatoes (about 2 pounds)
  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup evaporated milk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Baking the Base: Crafting a Flaky Crust

  1. Preheat your oven to 400°F (200°C). In a large bowl, whisk together flour and salt.
  2. Cut in the cold butter with a pastry cutter or your fingers until coarse crumbs form.
  3. Gradually add ice water, a tablespoon at a time, until the dough comes together without being sticky.
  4. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a pie plate and crimp the edges.
  6. Line the crust with parchment paper and pie weights (or dried beans). Blind bake for 15 minutes. Remove weights and bake for an additional 5 minutes. Let cool.

Transforming Sweet Potatoes into Creamy Filling

  1. While the crust bakes, poke holes in the sweet potatoes and bake them at 400°F (200°C) for 45-50 minutes, or until tender. Let cool slightly.
  2. Peel and mash the sweet potatoes in a large bowl. Stir in melted butter until smooth.
  3. In a separate bowl, whisk together sugar, eggs, evaporated milk, spices, and salt.
  4. Gradually add the wet ingredients to the sweet potato mixture, mixing until well combined. Stir in vanilla extract.

Baking Bliss: Assembling and Enjoying Your Pie

  1. Preheat your oven to 350°F (175°C).
  2. Pour the filling into the cooled pie crust.
  3. Bake for 55-60 minutes, or until the center is set and a knife inserted comes out clean.
  4. Let the pie cool completely on a wire rack before serving.

Enjoy your homemade sweet potato pie warm with a dollop of whipped cream or a scoop of vanilla ice cream!

Sweet Success: Tips and Tricks for Pie Perfection

  • Sweet Potato Choice: Beauregard or Garnet sweet potatoes offer a smooth texture and naturally sweet flavor.
  • Crust Magic: For a richer flavor, substitute brown sugar for some of the white sugar in the crust recipe.
  • Spiced Up: Experiment with different spices like cardamom, cloves, or allspice to personalize your filling.
  • Leftovers Love: Store leftover pie in the refrigerator for up to 3 days. Reheat slices in the oven for a warm and gooey treat.

Also read: Sweet Potato Yogurt Bread Recipe

Frequently Asked Questions about Sweet Potato Pie

Q: Can I use store-bought pie crust?

A: Absolutely! This recipe is perfect for both homemade and store-bought crusts.

Q: My pie isn’t setting. What went wrong?

A: Make sure your sweet potatoes are fully cooked and mashed smooth. Ensure you bake the pie for the full recommended time, and check for doneness with a knife inserted in the center.

Q: Can I freeze sweet potato pie?

A: Yes! Cool the pie completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

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