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There’s something irresistibly comforting about a homemade pie, especially when it involves the creamy, rich goodness of sweet potatoes. A Sweet Potato Pie is more than just a dessert; it’s a slice of nostalgia, a warm reminder of family gatherings and southern hospitality. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is both simple and rewarding, promising a delicious journey from the first bite to the last crumb.
Why You’ll Love This Recipe
This Sweet Potato Pie is a perfect blend of creamy sweet potatoes and a hint of vanilla, encased in a flaky crust. The optional icing adds a touch of sweetness, making every bite a delight. It’s not overly complicated and offers a wonderful mix of flavors that feel both homey and indulgent. Plus, it’s a great way to sneak some vegetables into your dessert!
Kitchen Equipment You’ll Need
- Mixing bowls
- Measuring cups and spoons
- A whisk or spoon for mixing
- Pie pan
- Cookie sheet
- Food processor (optional, for creamier texture)
Ingredients
- 2 cups sweet potatoes, cooked and mashed (about 3 medium-sized potatoes)
- 1 1/2 cups sugar
- 2 tablespoons flour
- 1 can evaporated milk (5 oz), divided into parts
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 9″ pie crust, unbaked
- Icing:
- 1/2 cup sugar
- 2 1/4 teaspoons flour
- 2 tablespoons butter, melted
- 2 tablespoons evaporated milk (from the can above)
- 1/4 cup pecan halves, optional
Step-by-Step Instructions
- Preheat your oven to 375°F. Place the unbaked pie crust on a cookie sheet to catch any drips during baking.
- In a mixing bowl, combine 1 1/2 cups sugar, 2 tablespoons flour, most of the evaporated milk (reserve 2 tablespoons for the icing), the lightly beaten egg, and vanilla extract.
- Stir in the mashed sweet potatoes until the mixture is smooth and well combined. Pour this mixture into the prepared pie shell.
- For the icing, mix together 1/2 cup sugar, 2 1/4 teaspoons flour, melted butter, and the reserved 2 tablespoons of evaporated milk. Drizzle this over the sweet potato mixture. If desired, top with pecan halves for an added crunch.
- Bake the pie for about 1 hour or until the crust is golden brown and a knife inserted near the center comes out clean.
Tips for Success
- If you prefer a smoother texture, process the sweet potatoes in a food processor before mixing them with the other ingredients.
- Consider skipping the icing if you want a less sweet pie or if you’re using leftover sweet potatoes that have been seasoned.
- Strain the mashed sweet potatoes to remove any lumps or strings for a silky-smooth pie filling.
Additional Tips and Variations
You can replace evaporated milk with buttermilk for a slightly tangy flavor. Some bakers enjoy adding a sprinkle of cinnamon and nutmeg to the filling for extra warmth and spice.
Nutritional Highlights (Per Serving)
This pie is rich and filling, providing a good source of carbohydrates and some fiber from the sweet potatoes. While it’s a dessert, the use of sweet potatoes adds a nutrient boost compared to more traditional pies.
Frequently Asked Questions (FAQ)
Q: Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes can be used, just be sure to drain them well to avoid excess moisture.
Q: How can I store leftover sweet potato pie?
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days.
Q: Is it possible to freeze sweet potato pie?
Absolutely, you can freeze the pie for up to 2 months. Thaw it in the refrigerator overnight before serving.
Conclusion
This Sweet Potato Pie is more than just a treat; it’s a cherished tradition, bringing warmth and sweetness to any table. Whether you stick to the classic recipe or put your own twist on it, we hope you enjoy every delicious bite. Give it a try, and don’t forget to share your results and any creative variations you come up with!
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