Ingredients
Equipment
Method
Prepare the Sweet Potatoes
- Peel and chop two large sweet potatoes into chunks. Place them in a medium pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
Mash or Puree the Sweet Potatoes
- Transfer the cooked sweet potatoes to a mixing bowl. Use a hand mixer or stand mixer to mash them until smooth and creamy with no lumps.
Mix the Filling Ingredients
- Add granulated sugar, melted unsalted butter, milk, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt to the mashed sweet potatoes. Mix until well combined and smooth.
Prepare the Pie Crust
- Roll out the pre-made pie crust into a 9-inch pie dish. Press gently into the sides and bottom, trimming any excess crust.
Pour and Bake
- Pour the sweet potato filling into the prepared pie crust, spreading evenly. Bake in a preheated oven at 350°F (175°C) for 55-60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Cool and Serve
- Allow the pie to cool completely on a wire rack to firm up the filling. Serve as is or with whipped cream or vanilla ice cream.
Notes
- Use firm, fresh sweet potatoes with bright orange flesh for the best flavor and texture.
- Try roasting the sweet potatoes instead of boiling for a deeper flavor.
- Store leftover pie covered in the refrigerator for up to 4 days; freeze wrapped securely for up to 2 months.
- Reheat slices in the microwave or warm the whole pie in the oven before serving.
- Experiment with additional spices like ginger, cloves, or orange zest for unique variations.