Description
Creamy sweet potato pie with condensed milk brings Southern comfort straight to your dinner table. Rich, velvety filling nestled in a buttery crust promises a delightful dessert you’ll savor with pure joy.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked and mashed sweet potatoes
- 1 can (14 ounces / 396 grams) sweetened condensed milk
- 2 large eggs
- 1/2 cup packed brown sugar
Crust Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 cup cold water
Spices and Seasonings:
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 pinch of salt
Instructions
- Craft the pastry foundation by blending flour and sugar in a spacious mixing bowl, incorporating chilled butter until the texture resembles rough granules. Work cold water into the mixture until a cohesive dough forms, then shape into a compact disc and refrigerate for 30 minutes to rest and firm.
- Heat the oven to a scorching 220C (425F), preparing for the pie’s transformation.
- Gently roll the chilled dough on a lightly dusted surface, stretching it to perfectly drape a 9-inch pie dish. Carefully transfer the delicate pastry, trimming excess edges and creating an elegant crimped border.
- Whisk together velvety mashed sweet potatoes, luxurious condensed milk, rich brown sugar, eggs, aromatic vanilla, warming cinnamon, fragrant nutmeg, zesty ginger, and a pinch of salt until the mixture achieves a silky, uniform consistency.
- Cascade the vibrant sweet potato mixture into the prepared crust, creating a smooth, inviting surface. Initiate baking at the high temperature of 220C (425F) for 15 minutes, then reduce to a gentler 175C (350F) and continue baking for 35-40 minutes until the filling sets firmly and the crust turns a golden amber.
- Permit the pie to cool completely, allowing flavors to meld and settle. Enhance the experience by adorning with billowy whipped cream or a creamy scoop of vanilla ice cream when serving.
Notes
- Ensure butter is ice-cold for the flakiest pie crust, cutting it into small cubes helps create those delightful tender layers.
- For a smoother filling, use a potato ricer or food processor to mash sweet potatoes, eliminating any lumps for a silky texture.
- Blind bake the crust for 10 minutes before adding filling to prevent a soggy bottom, sprinkling a thin layer of graham cracker crumbs can help absorb excess moisture.
- Experiment with spice variations by adding a pinch of cardamom or replacing ground ginger with fresh grated ginger for a more vibrant flavor profile.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 321
- Sugar: 22 g
- Sodium: 112 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg