Description
Change things up this Thanksgiving and impress your family and friends with this homemade Sweet Potato Pie! This delightful dessert features a rich and creamy filling made from sweet potatoes, dark brown sugar, and warm spices, all encased in a flaky crust. Topped with fresh whipped cream, it’s perfect for any festive gathering or simply to enjoy year-round.
Ingredients
Scale
- 2 1/2 cups (300 g) all-purpose flour
- 1 teaspoon (6 g) table salt
- 2 tablespoons (25 g) sugar
- 1 cup (226 g) unsalted butter (cold)
- 1/4 cup (60 g) ice water
- 1/4 cup (60 g) lemon juice (cold)
- 1 lb sweet potatoes (about 2 medium)
- 5 tablespoons (70 g) unsalted butter (softened to room temperature)
- 1 cup (200 g) dark brown sugar (packed)
- 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 (310 g) evaporated milk
- 1 tablespoon (15 g) vanilla extract
- 1 egg (for topping)
- 1 tablespoon milk (for topping)
- whipped cream (for serving)
Instructions
- Boil sweet potatoes until tender, about 20 minutes. Allow to cool before peeling.
- For the pie crust: Combine flour, salt, and sugar in a bowl. Cut in cold butter until crumbly. Gradually add ice water and lemon juice until dough forms. Roll out to fit your pie dish.
- Preheat oven to 350°F (175°C).
- Mash sweet potatoes and mix with softened butter, dark brown sugar, eggs, spices, evaporated milk, and vanilla extract until smooth.
- Pour filling into the crust and smooth the top. Bake for about 90 minutes or until set.
- Cool before slicing and serve with whipped cream.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 223
- Sugar: 19g
- Sodium: 158mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 36mg