Sweet Potato Pie Dessert (Print-Friendly Version)
Creamy sweet potato filling meets flaky crust, with warm spices for a festive and comforting treat.
# Ingredients You'll Need:
→ Crust
01 -
1 pre-made refrigerated pie crust, at room temperature
→ Filling
02 -
680 g sweet potatoes
03 -
28 g unsalted butter, softened
04 -
340 ml evaporated milk
05 -
2 large eggs
06 -
200 g granulated sugar
07 -
1 teaspoon ground cinnamon
08 -
0.5 teaspoon salt
09 -
0.5 teaspoon ground ginger
10 -
0.25 teaspoon ground nutmeg
# How to Make It:
01 -
Preheat oven to 190°C. Line a baking sheet with parchment paper.
02 -
Wash and dry sweet potatoes. Pierce several times with a fork and place on the prepared baking sheet. Bake for 60 minutes, or until tender.
03 -
Allow baked sweet potatoes to cool until they can be handled. Remove skins and transfer flesh to a large mixing bowl.
04 -
Add softened butter, evaporated milk, eggs, granulated sugar, cinnamon, salt, ginger, and nutmeg to the sweet potatoes. Using a handheld mixer, blend thoroughly for at least 5 minutes, or until completely smooth.
05 -
Fit room temperature pie crust into a standard pie dish, shaping as desired.
06 -
Pour smooth sweet potato mixture into the pie crust. Bake for 45–50 minutes, or until the centre is set and a toothpick inserted comes out clean.
07 -
Let pie cool on a rack before slicing and, if desired, garnishing with whipped cream.
# Extra Information:
01 -
For optimal texture, blend filling until completely smooth before baking.
02 -
Store leftovers in the refrigerator, covered, without whipped cream for up to 4–5 days.