Sweet Potato Pie
Sweet potato pie is a delicious twist on the classic pumpkin pie! If you haven't tried it yet, you really have to!
Servings 8 servings
- 1 pound sweet potato
- 1/2 cup butter softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1 teaspoon flour
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 unbaked pie crust 9-inch
Boil sweet potatoes whole in skin for 40 to 50 minutes or until cooked through and soft. Run cold water over the sweet potatoes and remove the skin.
Add the potatoes and butter to the bowl of your stand mixer fitted with the whisk and mix on low until potatoes are mashed.
Beat in the sugar, milk, eggs, flour, nutmeg, cinnamon, ginger, and vanilla on medium speed until mixture is smooth.
Pour filling into the prepared pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle and then will sink down as it cools.
Calories: 391kcal | Carbohydrates: 49g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 258mg | Potassium: 295mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8505IU | Vitamin C: 1.7mg | Calcium: 85mg | Iron: 1.2mg