Sweet Potato Pie

Sweet Potato Pie is a cornerstone of Southern cuisine, revered for its rich, creamy texture and warm, spiced flavor. This dessert blends the natural sweetness of sweet potatoes with a harmonious mix of spices, all encased in a flaky, buttery crust. It’s a festive favorite, especially popular during the holiday season, but it’s also a comforting choice any time of year.

Ingredients Overview

Sweet Potatoes

• Why This Ingredient? Sweet potatoes are the star of the pie, providing a naturally sweet flavor and smooth texture.
• Health Benefits: Rich in beta-carotene, fiber, and vitamins, sweet potatoes promote vision health, aid digestion, and boost immunity.

Condensed Milk

• Why This Ingredient? Condensed milk adds richness and creamy consistency to the filling, enhancing its luxurious texture.
• Health Benefits: It offers calcium and protein, essential for bone health and muscle function.

Eggs

• Why This Ingredient? Eggs help to bind the filling, giving it a custard-like consistency that sets perfectly when baked.
• Health Benefits: Eggs are a great source of protein and contain essential vitamins and minerals.

Spices (Cinnamon, Nutmeg, Ginger)

• Why This Ingredient? A blend of cinnamon, nutmeg, and ginger infuses the pie with warm, inviting flavors that are synonymous with comfort food.
• Health Benefits: These spices are known for their anti-inflammatory properties and can aid in digestion.

Pie Crust

• Why This Ingredient? The pie crust serves as a delicious vessel for the filling, adding a buttery crunch that contrasts beautifully with the creamy filling.
• Health Benefits: When made with whole grains, it can provide additional fiber.

Substitutions

For those with specific dietary needs or preferences, here are some adaptable options:

• Sweet Potatoes: Butternut squash or pumpkin can be excellent substitutes.
• Condensed Milk: For a dairy-free alternative, coconut milk or almond milk sweetened condensed versions are available.
• Pie Crust: A gluten-free or grain-free pie crust can be used to accommodate dietary restrictions.

Recipe

Yield: One 9-inch pie

Ingredients with Measurements

• 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
• 1 cup sweetened condensed milk
• 2 large eggs, beaten
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 unbaked pie crust

Instructions

1. Preheat Oven: Heat your oven to 350°F (175°C).
2. Prepare Filling: In a large bowl, mix the mashed sweet potatoes with sweetened condensed milk, eggs, cinnamon, nutmeg, and ginger until well combined.
3. Fill Pie Crust: Pour the filling into the unbaked pie crust, smoothing out the top with a spatula.
4. Bake: Bake in the preheated oven for about 50-55 minutes, or until the filling is set and the crust is golden brown.
5. Cool and Serve: Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set completely.

Nutrition

Each slice of Sweet Potato Pie contains approximately:

• Calories: 280
• Carbs: 40g
• Fats: 10g
• Protein: 5g

Storage Instructions

Sweet Potato Pie can be stored in the refrigerator for up to 4 days. For longer storage, it can be frozen for up to 2 months.

Conclusion

Sweet Potato Pie is not just a dessert; it’s a celebration of flavor and tradition. Its creamy, spiced filling and flaky crust make it a beloved choice for family gatherings and holiday feasts alike. Try making this classic pie to bring a taste of Southern hospitality to your table.

FAQ

1. Can I make Sweet Potato Pie ahead of time? Yes, you can prepare the pie a day in advance and refrigerate.
2. How do I know when the pie is done baking? The pie is done when the edges are set but the center slightly jiggles.

Sweet Potato Pie

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 1 (1 pound) sweet potato
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

Instructions

Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.

Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.