Ingredients
Scale
- 3 medium Sweet Potatoes (about 2 cups mashed), roasted or boiled until tender
- 1 cup Granulated Sugar
- 1/2 cup (1 stick) Unsalted Butter, melted
- 1/2 cup Evaporated Milk or Heavy Cream
- 2 large Eggs, lightly beaten
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon and 1/2 teaspoon Ground Nutmeg
- 1 (9-inch) unbaked Deep-Dish Pie Crust
Instructions
- Step 1: Prepare the potatoes and wet base. Preheat the oven to 350°F (175°C). Peel the cooked sweet potatoes and mash them thoroughly until absolutely smooth; remove any strings or lumps. In a large bowl, whisk together the melted butter, evaporated milk, and vanilla extract.
- Step 2: Create the filling mixture. To the wet base, add the mashed sweet potatoes, granulated sugar, ground cinnamon, and ground nutmeg. Mix well with an electric mixer or whisk until the sugar is fully dissolved and the mixture is uniform and creamy.
- Step 3: Incorporate the binder. Add the lightly beaten eggs to the sweet potato mixture. Beat the mixture on medium speed for 2 to 3 minutes, ensuring the mixture is completely smooth and airy; this step is essential for the creamy, custardy texture.
- Step 4: Bake the pie. Pour the creamy sweet potato filling into the unbaked 9-inch pie crust. Carefully place the pie on a baking sheet and bake for 50 to 60 minutes, or until the edges are set and a knife inserted near the center comes out mostly clean (a small amount of residual moisture is acceptable).
- Step 5: Cool and set. Remove the pie from the oven and transfer it to a wire rack. Allow the pie to cool completely at room temperature for at least 2 to 3 hours before slicing and serving; the pie must be fully cooled for the filling to properly set into a firm, creamy custard.
Notes
- Store leftover pie covered loosely in the refrigerator for up to 3 days, allowing slices to temper slightly at room temperature before serving for the best texture.
- If you prefer a warm slice, tent individual portions in foil and heat gently in a 300°F (150°C) oven for about 8 minutes—do not microwave.
- Enhance the Southern charm by serving each slice with a generous dollop of fresh, lightly sweetened whipped cream or a light dusting of extra cinnamon.
- The secret to a truly creamy filling is beating the mixture for the full 2 to 3 minutes after the eggs are incorporated; this essential aeration step prevents a dense, grainy pie.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American