A traditional Southern dessert that is commonly served during Thanksgiving or Christmas. This Sweet Potato Pie is a favorite among families, and is often served in place of pumpkin pie. Both pies are amazing, similar, but I prefer potato pie the most. It has a little more texture from the fresh potatoes used and a mildly spiced, perfectly sweetened, browned butter sweet potato pie filling. And the flaky, buttery pie crust is great. It is a healthy and delicious dessert compared to canned pumpkin. We like to serve it with either a dollop of sweetened whipped cream on top or a toasted homemade marshmallow topping. My kids love this sweet potato pie so much, so I make it more often. A dessert this good deserves a spot to our regular dessert menu not only for social occasions. This sweet potato pie is to die for!
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
How to make Sweet Potato Pie
Step 1: Put the sweet potatoes in the pot with skin on and boil for 40 to 50 minutes or until tender. Once done, run cold water over the potatoes and carefully remove the skin.
Step 2: Mash the cooked sweet potato in a bowl. Add in the butter and use a mixer to mix well.
Step 3: Mix in the sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat the mixture on medium speed until smooth.
Step 4: Then, pour into an unbaked pie crust.
Step 5: Place inside the oven and bake at 350 degrees F or 175 degrees C for about 55 to 60 minutes. It is done when the knife inserted in the middle comes out clean.
Step 6: Remove from the oven. The pie will puff up like a souffle but it will sink once the pie cools down.
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