Imagine a velvety filling, infused with the warmth of sweet potatoes and a symphony of spices, nestled in a flaky crust. This recipe is more than a dessert; it’s a journey into the heart of fall, a culinary embrace that beckons you to the kitchen. Join us as we unravel the secrets of creating a Sweet Potato Pie that will become a cherished addition to your seasonal repertoire.

Sweet Potato Pie is a culinary masterpiece that embodies the essence of autumn. It seamlessly marries the natural sweetness of sweet potatoes with the aromatic dance of spices, creating a symphony of flavors in every bite. Beyond its delectable taste, this pie exudes warmth and nostalgia, making it the perfect centerpiece for family gatherings, holiday feasts, or a cozy evening by the fireplace. The melding of velvety texture, rich spices, and a golden crust is a testament to the magic that happens when simple ingredients are transformed into something extraordinary.

Ingredients:

• 2 pounds whole sweet potatoes
• ¾ cup granulated sugar
• 1 cup evaporated or whole milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground ginger
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 (9-inch) unbaked pie crust
• Whipped cream for serving

Step-by-Step Guide:

Step 1: Preheat and Prepare

Preheat the oven to 375°F and line a baking sheet with foil.

Step 2: Roast the Sweet Potatoes

Pierce the sweet potatoes in several places with the tip of a knife and place them on the baking sheet.
Bake for 1 hour or until very soft, and the skin wrinkles when pressed.
Remove from the oven and let cool for at least 30 minutes.

Step 3: Prepare the Filling

Peel the cooled sweet potatoes, discard the skins, and mash them in a large bowl or puree in a food processor for a smoother filling (Should yield about 2½ cups).
Increase the oven temperature to 400°F and position the oven rack in the bottom third.

Step 4: Mix the Ingredients

In a large mixing bowl, combine the roasted sweet potato, sugar, milk, eggs, vanilla, ginger, cinnamon, and nutmeg.
Whisk until well combined.

Step 5: Assemble and Bake

Pour the sweet potato mixture into the pie crust.
Bake for 15 minutes.
Reduce the oven temperature to 350°F and continue baking for 40 minutes or until the filling is puffed, and the center barely wobbles when gently shaken.

Step 6: Cool and Serve

Let the pie cool completely on a wire rack.
It can be served at room temperature or refrigerated for up to 24 hours before serving.

Step 7: Garnish and Enjoy

Serve with a dollop of whipped cream if desired.
Cover and refrigerate leftovers for up to 5 days.

Expert Tips and Tricks:

• For a nutty flavor, consider adding a handful of chopped pecans or walnuts to the filling.
• Ensure the pie crust edges are well-protected during baking to prevent over-browning by using a pie crust shield or aluminum foil.

Variations:

1. Maple Glazed: Drizzle the pie with warm maple syrup just before serving.
2. Coconut Cream: Fold in shredded coconut for a tropical twist.
3. Pecan Streusel: Top the pie with a crunchy pecan streusel before baking.
4. Chai Spice Infusion: Replace cinnamon with chai spice for a unique flavor profile.
5. Orange Zest Delight: Add grated orange zest to the filling for a citrusy kick.

What to Serve With Sweet Potato Pie:

1. Vanilla Ice Cream
2. Caramel Sauce
3. Chopped Nuts (Pecans, Walnuts)
4. Fresh Berries
5. Warm Apple Compote
6. Whipped Coconut Cream
7. Ginger Snap Crumble
8. Coffee or Chai Latte
9. Cinnamon Dusting
10. Sweet Potato Chips

Storage Tips:

• Refrigerate leftovers in an airtight container for up to 5 days.
• For longer storage, freeze individual slices wrapped in plastic wrap and foil.

How Much to Make for Family Gatherings:

• Plan for one slice per person, and adjust based on the size of your gathering.
• Consider making a larger pie or multiple pies for larger groups.

How Far in Advance Can I Make Sweet Potato Pie?

• Sweet Potato Pie can be made 1-2 days in advance for optimal freshness.
• If serving for a special occasion, consider preparing the pie the day before to allow flavors to meld.

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4.9 from 4 votes

Sweet Potato Pie

Ingredients

Servings

• 2 pounds Whole Sweet Potatoes
• ³⁄₄ cups Granulated Sugar
• 1 cup Whole Milk
• 2 Eggs
• 2 teaspoons Vanilla Extract
• 1 teaspoon Ground Ginger
• ³⁄₄ teaspoons Ground Cinnamon
• ¹⁄₄ teaspoon Ground Nutmeg
• 1 (9-inch) unbaked Pie Crust
• Whipped cream for serving

Instructions

1. Preheat the oven to 375°F and line a baking sheet with foil.

2. Pierce the sweet potatoes in several places with the tip of a knife and place them on the baking sheet.

3. Bake for 1 hour or until very soft, and the skin wrinkles when pressed. Remove from the oven and let cool for at least 30 minutes. Peel, discard the skins, and either mash the sweet potatoes in a large bowl or puree them in a food processor for a smoother filling. (Should yield about 2½ cups.)

4. Increase the oven temperature to 400°F and position the oven rack in the bottom third.

5. In a large mixing bowl, combine the roasted sweet potato, sugar, milk, eggs, vanilla, ginger, cinnamon, and nutmeg. Whisk until well combined. Pour the mixture into the pie crust.

6. Bake for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 40 minutes or until the filling is puffed, and the center barely wobbles when gently shaken.

7. Let the pie cool completely on a wire rack. It can be served at room temperature or refrigerated for up to 24 hours before serving.

8. Serve with whipped cream if desired. Cover and refrigerate leftovers for up to 5 days.

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