Sweet Potato Pie

• 2 cups mashed sweet potatoes (about 2 large roasted potatoes)
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar (adds richness)
• 2 large eggs, room temperature
• ¾ cup evaporated milk
  (or half-and-half, whole milk, or heavy cream for richer pie)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves (optional, strong flavor)
• ½ tsp salt
• Zest of ½ lemon or 1 tsp lemon juice (brightens the flavor)

For the Crust

Choose one:

Option 1: Store-Bought Frozen or Refrigerated Pie Crust

(Easiest + reliable)

Option 2: Homemade Buttery Pie Crust

• 1 ¼ cups all-purpose flour
• ½ tsp salt
• 1 tbsp sugar
• ½ cup cold unsalted butter, cubed
• 3–5 tbsp ice water

Optional Toppings

• Whipped cream
• Toasted pecans
• Caramel drizzle
• Cinnamon sugar

STEP-BY-STEP DIRECTIONS (VERY LONG & DETAILED)

1. Cook the Sweet Potatoes (Best Flavor Method: Roasting)

Roasting makes the pie sweeter and richer.

1. Preheat oven to 400°F (200°C).
2. Wash sweet potatoes and dry thoroughly.
3. Rub with oil and a pinch of salt.
4. Place on a baking sheet and roast for 55–70 minutes until very soft.
5. Cool slightly, then peel the skins off.
6. Mash until smooth, or purée for extra silky pie.

Alternative Method:

Boil the sweet potatoes (less flavor, more moisture). Roast is recommended.

2. Prepare the Pie Crust

 If using store-bought crust:

1. Let it soften for 10 minutes.
2. Fit into a 9-inch pie dish.
3. Crimp edges decoratively.
4. Chill in refrigerator while making the filling.

 If making homemade crust:

1. Mix flour, salt, and sugar in a bowl.
2. Add cold butter cubes.
3. Cut into flour using a pastry cutter or fingers until pea-sized pieces form.
4. Add ice water 1 tbsp at a time.
5. Mix gently until dough forms a ball.
6. Flatten into a disk, wrap, and chill 30 minutes.
7. Roll out into a 12-inch circle for a 9-inch pie dish.
8. Transfer to the dish and trim edges.
9. Chill again while preparing the filling.

3. Make the Sweet Potato Filling

This is the heart of the pie — take your time.

1. Place mashed, warm sweet potatoes in a large bowl.
2. Add softened butter and mix until fully melted and combined.
3. Add both sugars and blend until creamy.
4. Add eggs one at a time, beating thoroughly after each.
5. Pour in evaporated milk and mix well.
6. Add vanilla.
7. Add all spices:
   • cinnamon
   • nutmeg
   • ginger
   • cloves (optional)
   • salt
9. Add lemon zest or lemon juice to brighten.
10. Mix until filling is completely smooth and silky.

For super smooth filling:

Blend using a hand mixer or blender.

4. Fill the Pie Crust

1. Pour the filling into the chilled crust.
2. Smooth the surface with a spatula.
3. Tap the pie gently on the counter to remove air bubbles.

5. Bake the Sweet Potato Pie

1. Preheat oven to 350°F (175°C).
2. Bake the pie for 50–65 minutes, depending on oven.
3. The edges should be set and the center slightly jiggly — not liquid.
4. If the crust begins to brown too quickly:
   Cover the edges with foil.

Check for doneness:

Insert a knife near the center — it should come out mostly clean.

6. Cool Properly

1. Let the pie cool completely for at least 2 hours.
2. Cooling allows the custard to set and firm up.
3. Chill in refrigerator for better slicing.

SERVING

Serve at room temperature or chilled with:

• whipped cream
• cinnamon dust
• caramel drizzle
• toasted pecans
• vanilla ice cream

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.