Ingredients with Measurements:
- 2 large sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 unbaked 9-inch pie crust
Special equipment needed:
- Hand mixer or stand mixer
- Large pot for boiling sweet potatoes
- Pie dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Boil the sweet potatoes in a large pot of water until they are tender, about 15-20 minutes.
3. Drain the sweet potatoes and mash them with a fork or potato masher until they are smooth.
4. In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
5. Add the beaten eggs to the butter mixture and mix until well combined.
6. Add the mashed sweet potatoes, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt to the butter mixture and mix until everything is well combined.
7. Pour the sweet potato mixture into the unbaked pie crust.
8. Bake the pie for 50-60 minutes, or until the filling is set and the crust is golden brown.
9. Remove the pie from the oven and let it cool for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-60 minutes
Temperature:
- Preheat oven to 350°F.
Serving size:
- Makes one 9-inch pie, serves 8-10 people.
Nutritional information:
- Calories per serving: 320
- Total fat: 16g
- Saturated fat: 9g
- Cholesterol: 80mg
- Sodium: 200mg
- Total carbohydrates: 42g
- Dietary fiber: 2g
- Sugars: 28g
- Protein: 4g
Substitutions for ingredients:
- Instead of evaporated milk, you can use heavy cream or half-and-half.
- Instead of brown sugar, you can use maple syrup or honey.
- Instead of ground cinnamon and nutmeg, you can use pumpkin pie spice.
Variations:
- For a twist on the classic recipe, add a tablespoon of bourbon to the sweet potato mixture.
- For a gluten-free version, use a gluten-free pie crust or make your own with almond flour.
- For a vegan version, substitute the butter with vegan butter and use a vegan pie crust.
Tips and tricks:
- To make the pie extra smooth, use a hand mixer or stand mixer to beat the sweet potato mixture until it is silky.
- To prevent the crust from burning, cover the edges with foil halfway through baking.
- To make the pie ahead of time, bake it the day before and store it in the refrigerator until ready to serve.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust the top of the pie with cinnamon or nutmeg for a festive touch.
Garnishes:
- Whipped cream
- Caramel sauce
- Chopped pecans
Pairings:
- Coffee
- Hot cocoa
- Apple cider
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 until it sets.
- If the crust is browning too quickly, cover the edges with foil.
Food safety advice:
- Make sure to cook the sweet potatoes thoroughly to prevent any foodborne illnesses.
- Store 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, creamy, and spiced with cinnamon and nutmeg.
Serving suggestions:
- Serve the pie warm or at room temperature with a cup of coffee or hot cocoa.
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