Ingredients
Scale
- Sweet Potatoes: 2 pounds (about 3 medium), boiled and peeled
- Unsalted Butter: 1/2 cup (1 stick), softened
- Granulated Sugar: 1 cup
- Evaporated Milk: 1 (12 ounce) can
- Eggs: 2 large
- Vanilla Extract: 1 teaspoon
- Ground Cinnamon: 1 teaspoon
- Ground Nutmeg: 1/2 teaspoon
- 9-inch Pie Crust: 1 pre-made or homemade, unbaked
Instructions
- Step 1: Preheat oven to 350°F (175°C). Place the unbaked pie crust in a pie plate and set aside.
- Step 2: In a large bowl, mash the cooked sweet potatoes until smooth. An electric mixer can be used for a smoother consistency.
- Step 3: Add the softened butter and sugar to the mashed sweet potatoes. Mix well until creamy and smooth.
- Step 4: Gradually add the evaporated milk, eggs, vanilla extract, cinnamon, and nutmeg. Mix until all ingredients are well combined and the batter is smooth.
- Step 5: Pour the sweet potato mixture into the prepared pie crust.
- Step 6: Bake in the preheated oven for 50-60 minutes, or until the filling is set but still has a slight jiggle in the center. A knife inserted near the center should come out mostly clean.
- Step 7: Let the pie cool completely on a wire rack before serving. Refrigerate any leftovers.
Notes
- For the best flavor, let the pie cool completely at room temperature before slicing and serving, allowing the spices to fully bloom.
- To reheat, warm individual slices in the microwave for 20-30 seconds or until heated through, being careful not to overcook the filling.
- A dollop of whipped cream or a scoop of vanilla ice cream elevates this pie to pure comfort food perfection.
- Don't skimp on the mashing – super smooth sweet potatoes make for an extra creamy and dreamy pie filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American