Sweet Potato Pie
Tuba
There’s something magical about a slice of Sweet Potato Pie—its velvety, spiced filling and buttery crust create a harmony of flavors that feels like a warm hug. In just 15 minutes of prep, you’ll be on your way to a dessert that’s as nourishing as it is indulgent.
Prep Time 15 minutes mins
Cook Time 1 hour hr 40 minutes mins
Cooling Time 1 hour hr
Total Time 2 hours hrs 55 minutes mins
Course Dessert
Cuisine American
Servings 8
Calories 613 kcal
Pie Filling
- 1 ½ pounds Sweet Potatoes, with skins on
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 unbaked pie crust, (9 inch)
Optional Whipped Topping
- 2 cups heavy cream
- 2 Tablespoons powdered sugar
- 2 teaspoons vanilla
Fill a large pot with water and place sweet potato in the water whole. Make sure that the sweet potato is completely covered with water. Bring water to a boil and let the sweet potato cook for 40-50 minutes or until it’s tender when you pierce it with a fork. (If you want to take less time to cook the sweet potatoes, you can cut them into pieces and it will take only 15-20 minutes. You could also cook them in your Instant Pot).
Preheat the oven to 350℉.
Remove sweet potato from the pot and run under cold water. Remove the skin (it should peel off very easily).
Place the sweet potato in a large mixing bowl and roughly smash it using a fork. Add butter and mix with an electric mixer until well combined. If you want your pie filling to be extra smooth, you could combine all the ingredients in a blender. Add in sugar, milk, eggs, cinnamon, nutmeg, cloves, ginger, and vanilla; beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes.
Let pie cool and then serve with a dollop of homemade whipped cream on top.
To make whipped topping, combine heavy cream, powdered sugar, and vanilla in a mixing bowl, and whisk until soft peaks form. Refrigerate for up to 30 minutes. Just before serving, whisk again until stiff peaks form.
Top whipped cream with a sprinkle of cinnamon and enjoy!
Calories: 613kcalCarbohydrates: 58gProtein: 6gFat: 40gSaturated Fat: 23gCholesterol: 140mgSodium: 267mgPotassium: 429mgFiber: 3gSugar: 34gVitamin A: 13380IUVitamin C: 2mgCalcium: 112mgIron: 1mg
Keyword cinnamon, dessert, pie, sweet potato, thanksgiving