By leah jones
It isn’t Thanksgiving without this famous holiday dessert. Here is a classic Southern sweet potato pie recipe that’s rich, creamy and perfectly spiced.
2 medium sweet potatoes, peeled and cubed ½ cup unsalted butter, melted 1 cup granulated sugar ½ cup packed light brown sugar ½ cup evaporated milk 2 large eggs
1 teaspoon vanilla extract 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground ginger ¼ teaspoon salt 1 unbaked 9-inch pie crust (homemade or store-bought)
Preheat your oven to 350°F (175°C). Place the sweet potatoes in a large pot of water. Bring to a boil and cook until fork-tender, about 20–25 minutes. Drain and mash until smooth. Set aside to cool slightly.
You can also choose to bake the sweet potatoes instead. Do so for 20 to 40 minutes or until fork tender.
In a large bowl, combine the mashed sweet potatoes and melted butter. Mix well. Add granulated sugar, brown sugar and evaporated milk, stirring until smooth.
Beat in the eggs, one at a time, followed by the vanilla extract, cinnamon, nutmeg, ginger and salt. Mix until fully incorporated and smooth.
Roll out your pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Pour the sweet potato filling into the prepared crust, spreading it evenly.
Bake in the preheated oven for 55–60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
If the crust edges begin to brown too quickly, cover them with foil or a pie shield during the last 20 minutes of baking.
Let the pie cool completely before slicing. Serve plain, with whipped cream or with a scoop of vanilla ice cream.
For a smoother filling, you can blend the filling mixture in a food processor or use an electric mixer.
Make the pie up to one day in advance and store it covered in the refrigerator. Bring it to room temperature before serving.
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