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Sweet Potato Pie Recipe
Ingredients
2 lbs. sweet potatoes (about 4 medium)
6 Tbsp salted butter, melted & cooled
1/3 cup evaporated milk
1 cup granulated sugar
1/2 cup brown sugar (packed)
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger (optional, for warmth)
1/4 tsp salt
1 unbaked 9-inch pie crust
Instructions
Prep Sweet Potatoes
Peel and cut sweet potatoes into chunks.
Place in a large pot of water, bring to a boil, and cook until fork tender (about 20–25 minutes).
Drain and mash until smooth. Let cool slightly.
Make Filling
In a mixing bowl, combine mashed sweet potatoes, melted butter, and both sugars.
Beat in eggs, then stir in evaporated milk, vanilla, and spices until smooth and creamy.
Fill Crust
Pour mixture into the unbaked pie crust and smooth the top with a spatula.
Bake
Preheat oven to 350°F (175°C).
Bake for 55–65 minutes, or until the center is set and a knife inserted comes out mostly clean.
If crust browns too quickly, cover edges with foil.
Cool & Serve
Let pie cool completely before slicing (it firms up as it cools).
Serve with whipped cream or a sprinkle of cinnamon on top.
Tips & Variations
For extra creaminess, increase evaporated milk to 1/2 cup.
For a richer flavor, replace some sugar with maple syrup.
Add a pecan topping for a crunch.
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