Are you craving a comforting, flavorful dessert that's surprisingly easy to make? Look no further than this Sweetened Condensed Milk Sweet Potato Pie! This recipe offers a delightful twist on a classic, utilizing the creamy sweetness of sweetened condensed milk to create a luxuriously smooth and rich filling. It's the perfect homemade dessert for family gatherings, potlucks, or simply a cozy night in. Get ready to impress your loved ones with this incredibly delicious and surprisingly simple sweet potato pie recipe!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cut into cubes
- ¼ cup ice water
For the Filling:
- 3 large sweet potatoes, peeled and cubed
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Blind bake for 15 minutes at 375°F (190°C).
Making the Filling:
- Boil sweet potatoes: Boil the cubed sweet potatoes until tender, about 15-20 minutes. Drain well.
- Mash sweet potatoes: Mash the cooked sweet potatoes until smooth.
- Combine ingredients: In a large bowl, whisk together the mashed sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, cloves, ginger, salt, and vanilla extract until well combined.
- Pour into crust: Pour the sweet potato filling into the pre-baked pie crust.
- Bake: Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. If the crust starts browning too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and prevents a messy slice.
Tips for the Best Sweet Potato Pie:
- Use good quality sweet potatoes: The flavor of your pie will depend heavily on the quality of your sweet potatoes. Choose firm, well-shaped sweet potatoes without any bruises or soft spots.
- Don't overmix the filling: Overmixing can incorporate too much air, leading to a less smooth and potentially cracked pie.
- Blind baking prevents a soggy bottom: Blind baking the crust ensures a crisp bottom crust, even with a wet filling.
- Cool completely: Patience is key! Allowing the pie to cool completely prevents a runny filling.
Variations:
- Spiced Pecan Sweet Potato Pie: Add ½ cup of chopped pecans to the filling for a delightful crunch and added nutty flavor.
- Marshmallow Sweet Potato Pie: Top the cooled pie with toasted marshmallows for a gooey, sweet finish.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 15-20g Protein: Approximately 4-5g Carbohydrates: Approximately 50-60g
This easy sweet potato pie recipe is a perfect example of delicious and healthy meals that are simple to prepare. Enjoy this quick dinner idea (well, dessert idea!) and share the recipe with your friends and family. It's sure to become a new favorite among your best recipes!