Are you craving a comforting, deeply flavorful dessert that's surprisingly easy to make? Then look no further! This sweet potato pie recipe, featuring the creamy richness of sweetened condensed milk, is the perfect blend of simple and sophisticated. Forget complicated techniques and lengthy baking times; this recipe is your shortcut to homemade pie perfection, ideal for busy weeknights or special occasions. Get ready to impress your friends and family with this delectable, healthy-ish treat!
Ingredients:
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For the Sweet Potato Filling:
- 3 large sweet potatoes (about 2 pounds), peeled and cubed
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
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For the Crust:
- 1 (9-inch) pre-made pie crust (for convenience!) Or, feel free to use your favorite homemade recipe.
Instructions:
Getting Started: Prepare the Sweet Potatoes
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Boil or steam the cubed sweet potatoes until tender, about 15-20 minutes. You can easily check for doneness with a fork – they should pierce easily.
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Drain the sweet potatoes well and let them cool slightly.
Making the Sweet Potato Filling
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Preheat your oven to 350°F (175°C).
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Once the sweet potatoes are cool enough to handle, mash them thoroughly in a large bowl. A potato masher works great!
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Add the sweetened condensed milk, eggs, cinnamon, nutmeg, cloves, ginger, salt, melted butter, and vanilla extract to the mashed sweet potatoes.
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Mix everything together until well combined and smooth.
Assembling and Baking the Pie
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Pour the sweet potato filling into your prepared pie crust.
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Bake for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean. The edges of the pie will be nicely browned.
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If the crust starts to brown too quickly, cover the edges with aluminum foil.
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Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly and makes for cleaner slices.
Tips for Sweet Potato Pie Success:
- Spice it up: Feel free to adjust the spices to your liking. A dash of allspice or a pinch of cayenne pepper can add a nice kick.
- For a richer flavor: Use brown sugar instead of some of the condensed milk for a more complex sweetness.
- Make it ahead: This pie tastes even better the next day! Store leftovers in the refrigerator for up to 3 days.
- Don't overbake: Overbaking can lead to a dry pie. Start checking for doneness around the 50-minute mark.
Variations:
- Pecan Sweet Potato Pie: Add 1/2 cup chopped pecans to the filling for added crunch and nutty flavor.
- Marshmallow Topping: Broil a layer of mini marshmallows on top during the last few minutes of baking for a gooey, sweet finish.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 50-60g
- Protein: Approximately 5-7g
This is a general estimate and can vary based on the specific ingredients used. Enjoy your delicious and easy sweet potato pie! It's a fantastic homemade dessert recipe that's perfect for any occasion. Remember to share your creations with us using #SweetPotatoPiePerfection!