Sweet potato pie features a milder taste than pumpkin pie, as well as the consistency is a bit distinctive. It’s commonly a southern dessert, however it is a superb option to pumpkin pie or pecan pie anywhere. This recipe is derived from the owner of a bakery in the South Hamptons. This version does not call for baking the sweet potatoes first. This whole recipe might be put together in the time it takes to preheat your oven, also in our hectic lives, that is definitely a welcome relief.
Sweet Potato Pie Ingredients
1 9-inch unbaked refrigerated pie crust, 1 16 ounce can of sweet potatoes, drained and mashed, 1/2 cup salted butter, softened to room temperature, 3/4 cup sugar, 1 5-ounce can evaporated milk, 2 large eggs, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1 teaspoon vanilla
The very first thing you are going to wish to do is pre-heat the oven to 350 degrees. In the time it is going to take you to mix all the ingredients together, the oven might be pre-heated and ready to go.
This is virtually a “dump and go” recipe as you generally mix all of the ingredients together without worrying concerning the method. However, before you dump every thing together, stir together the sweet potatoes and butter until smooth. When that mixture is smooth, go ahead and dump in the remaining ingredients: the sugar, evaporated milk, eggs, nutmeg, cinnamon, and vanilla.
It’s important to mix all ingredients till smooth to prevent lumps and to evenly distribute the spices. You’ll be able to do this manually when you ought to, but when you have a mixer, feel free to use it. It’ll be significantly faster and your arm won’t tire.
When the consistency of the filling is smooth, pour it in to the prepared pie crust.
The hard part is carried out, and you are able to sit back and delight in the sweet aroma while it bakes.
Bake the pie for an hour or until the filling feels firm when lightly pressed with fingertips. For finest baking results, avoid opening the oven to check your pie.
To present this dessert, use whipped topping from a can and produce flowers around the edge of the pie. Tuck them up by the crust, leaving no space between the crust and the whipped cream flowers. The flowers make a guide for cutting wedges. Each slice can consist of one or two flowers based on the desired size.