Introduction to the Dish
Sweet potato pie is more than just a dessert; it’s a piece of culinary heritage, especially when it comes from a recipe as cherished as my mom’s. This pie combines smooth, sweet potatoes with a blend of warming spices, all encased in a flaky, buttery crust. Perfect for holidays or any family gathering, this pie brings comfort and nostalgia to the table, inviting everyone to share in a slice of tradition.
Ingredients Overview
Sweet Potatoes
- Why This Ingredient? Sweet potatoes are the heart of this pie, providing a naturally sweet and creamy texture.
- Health Benefits: High in vitamins A and C, fiber, and potassium, sweet potatoes support vision, immunity, and digestive health.
Unsalted Butter
- Why This Ingredient? Butter enriches the pie crust and filling with a rich, silky texture and flavor.
- Health Benefits: Butter is a source of fat-soluble vitamins like A, D, and E, which are crucial for bone health and immunity.
Eggs
- Why This Ingredient? Eggs help to thicken the filling, giving it a custard-like consistency that holds together beautifully when sliced.
- Health Benefits: A great source of protein, eggs also provide essential amino acids that the body needs to function properly.
Spices (Cinnamon, Nutmeg, and Cloves)
- Why This Ingredient? These spices add warmth and depth to the pie, enhancing the natural sweetness of the sweet potatoes.
- Health Benefits: Cinnamon, nutmeg, and cloves offer anti-inflammatory properties and can aid in digestion.
Sugar
- Why This Ingredient? Sugar balances the spices and enhances the inherent sweetness of the sweet potatoes.
- Health Benefits: In moderation, sugar helps in energy production, though it’s best consumed in a balanced diet.
Substitutions
For those who may have dietary restrictions or preferences, here are some simple swaps:
- Sweet Potatoes: Pumpkin or butternut squash can be used as tasty alternatives.
- Sugar: Coconut sugar or a sugar substitute like Stevia can be used for a lower glycemic impact.
- Butter: Coconut oil or vegan butter are great alternatives for a dairy-free version.
Recipe
Yield: 1 9-inch pie
Ingredients with Measurements
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 1/2 cup milk
- 2 large eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 unbaked pie crust
Instructions
- Prepare Sweet Potatoes: Boil or bake the sweet potatoes until soft, peel, and mash.
- Mix Filling: In a large bowl, combine mashed sweet potatoes, melted butter, sugar, milk, eggs, cinnamon, nutmeg, cloves, and vanilla extract. Mix until smooth.
- Prep Pie Crust: Pour the filling into an unbaked pie crust. Smooth the top with a spatula.
- Bake: Preheat oven to 350°F (175°C). Bake the pie for about 50 minutes, or until the filling is set and the crust is golden.
- Cool and Serve: Allow the pie to cool completely before serving. Garnish with whipped cream or a sprinkle of cinnamon.
Nutrition
Each slice of Sweet Potato Pie contains approximately:
- Calories: 290
- Carbs: 40g
- Fats: 13g
- Protein: 4g
Storage Instructions
Sweet Potato Pie can be stored in the refrigerator for up to 4 days. Cover loosely with aluminum foil or plastic wrap.
Conclusion
This Sweet Potato Pie, rich in history and flavor, is more than just a dessert—it’s a celebration of family and tradition. Whether it’s presented as a holiday treat or a comforting end to a family meal, it invites all to enjoy its sweet, spiced flavors and creamy texture.
FAQ
- Can I make this pie ahead of time? Yes, this pie can be made a day ahead and kept refrigerated until ready to serve.
- Is it possible to freeze Sweet Potato Pie? Yes, wrap the pie tightly and freeze for up to one month for best quality.
Ingredients
- 1 deep dish pie crust
- 2 large sweet potatos (cooked)
- 1/4 c butter, softened
- 1 c sugar
- 2 eggs
- 1/4 tsp nutmeg or to taste
- 1/4 tsp salt
- 2 Tbsp all purpose flour
- 1 tsp vanilla extract
- 2 Tbsp sour cream
- 1 c pet milk
Instructions
1. pre heat oven to 375*
2. in a medium bowl beat cooked sweet potatoes until smooth.mix in butter and sugar,beat in eggs one at a time,mix in nutmeg,salt and milk, add sour cream, vanilla extract and
flour ,mix well.
3. pour filling into pie crust. bake in the center of the oven for 60 to 65 min. or until knife incerted in the center comes out clean. cool completely before serving.
