Ingredients
2 large sweet potatoes (about 2 cups mashed)
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup evaporated milk
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 (9-inch) unbaked pie crust
Instructions
1. Preheat oven to 350°F (175°C) and place a rack in the center.
2. In a large bowl, mash the roasted sweet potatoes. Add granulated sugar, brown sugar, melted butter, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
3. Roll the pie crust out and fit it into a 9-inch pie dish. Crimp the edges as desired.
4. Pour the sweet potato filling into the unbaked crust and smooth the top.
5. Bake for 55–60 minutes, until the center is set and a toothpick inserted into the middle comes out clean.
6. Let the pie cool completely on a wire rack for at least 2 hours.
7. Slice and serve with whipped cream or ice cream if desired.
Notes
Roast sweet potatoes instead of boiling for richer flavor.
Use room-temperature ingredients for a smoother filling.
Allow the pie to cool fully for clean slices.
Store leftover pie in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking
- Cuisine: Southern
- Diet: Halal
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 3
- Protein: 4
- Cholesterol: 60