SWEET POTATO PIE RECIPE-Step by Step Guide

Mash sweet potatoes, evaporated milk, and warming spices make a creamy filling for homemade sweet potato pie in a flaky crust. This holiday pumpkin pie substitute is perfect! 

– 3 medium sweet potatoes peeled and cut into 2-inch cubes (1 ½ pounds; 680 grams) – 5 tablespoons unsalted butter at room temperature and cut into small pieces (70 grams)

Ingredient

– ¾ cup packed light or dark brown sugar (150 grams) – ¼ cup granulated sugar (50 grams) – 3 tablespoons all-purpose flour (23 grams) – 1 teaspoon ground cinnamon – ½ teaspoon ground nutmeg

– ¼ teaspoon salt – ⅔ cup evaporated milk (one 5-ounce can) – 2 large eggs at room temperature and lightly beaten – 1 teaspoon pure vanilla extract

Direction

Cover sweet potato cubes with cold water in a medium pot. Bring to a boil, then reduce heat and simmer until fork tender. 

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The sweet potato cubes can be mashed or blended in a food processor once they are soft enough to pierce with a fork.

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Add cubed butter, brown sugar, granulated sugar, flour, cinnamon, nutmeg, and salt to mashed sweet potatoes and mix well. Use warm potatoes. Add evaporated milk, eggs, and vanilla.

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Place sweet potato mixture in pre-baked pie crust. Bake the pie at 350ºF until set, then remove from oven. Room-temperature wire rack pie. Cover and chill 2 hours.

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