Ingredients with Measurements:
- 1 9-inch unbaked pie crust
- 2 cups mashed sweet potatoes
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Special equipment needed:
- Mixing bowls
- Hand mixer or stand mixer
- Potato masher or fork
- Pie dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the mashed sweet potatoes, brown sugar, granulated sugar, melted butter, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Mix well using a hand mixer or stand mixer until smooth.
3. Pour the mixture into the unbaked pie crust and smooth the top with a spatula.
4. Bake the pie for 50-60 minutes or until the filling is set and the crust is golden brown.
5. Remove the pie from the oven and let it cool completely on a wire rack.
6. Serve the pie at room temperature or chilled.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-60 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 420
- Fat: 23g
- Carbohydrates: 49g
- Protein: 5g
- Fiber: 2g
- Sugar: 35g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of ground cinnamon and nutmeg, you can use pumpkin pie spice.
Variations:
- Add chopped pecans or walnuts to the filling for extra crunch.
- Top the pie with whipped cream or vanilla ice cream before serving.
- Use a graham cracker crust instead of a traditional pie crust.
Tips and tricks:
- To make mashed sweet potatoes, peel and cube 2-3 medium sweet potatoes and boil them until tender. Mash them with a potato masher or fork until smooth.
- You can make the pie filling ahead of time and refrigerate it until ready to use.
- To prevent the crust from getting too brown, cover the edges with aluminum foil during the last 15-20 minutes of baking.
Storage instructions:
- Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, preheat the oven to 350°F and bake for 10-15 minutes or until warmed through.
Presentation ideas:
- Dust the top of the pie with powdered sugar before serving.
- Serve the pie with a dollop of whipped cream and a sprinkle of cinnamon.
Garnishes:
- Whipped cream
- Chopped pecans or walnuts
- Cinnamon
Pairings:
- Hot apple cider
- Coffee
- Tea
Suggested side dishes:
- Roasted vegetables
- Green salad
- Mashed potatoes
Troubleshooting advice:
- If the pie filling is too runny, bake it for an additional 10-15 minutes or until set.
- If the crust is getting too brown, cover the edges with aluminum foil during the last 15-20 minutes of baking.
Food safety advice:
- Make sure the sweet potatoes are cooked thoroughly before mashing them.
- Store the leftover pie in the refrigerator and consume within 3 days.
Food history:
- Sweet potato pie is a traditional Southern dessert that dates back to the 18th century. It is often served during the holidays, especially Thanksgiving.
Flavor profiles:
- Sweet
- Spicy
- Creamy
Serving suggestions:
- Serve the pie as a dessert after a holiday meal.
- Bring the pie to a potluck or gathering to share with friends and family.
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Taste: Sweet, Rich, Caramelized, Buttery, Spicy