Sweet Potato Pie - Don't LOSE this recipe Ingredients 2 c sweet potatoes, cooked and mashed (about 3) 11/2 c sugar 2 Tbsp flour 1 can(s) evaporated milk (5 oz), divided Must express something to keep getting my recipes...

 

Classic Sweet Potato Pie Recipe

Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Servings: 8–10
Calories per Serving: Approximately 415 kcal

Ingredients

• 500g sweet potatoes (about 2 medium-sized)

• 320g sheet of shortcrust pastry (store-bought or homemade)

• 125g unsalted butter, melted

• 250g caster sugar (granulated sugar)

• 150ml whole milk

• 3 large eggs

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• 1 teaspoon vanilla bean paste (or vanilla extract)

Instructions

1. Prepare the Sweet Potatoes:

   • Place the sweet potatoes in a large pan and cover with boiling water. Cook over medium-high heat for about 30 minutes, or until very tender when pierced with a knife. Drain well and let them cool for 10 minutes before peeling.

2. Preheat the Oven:

   • Heat your oven to 180°C (160°C fan) or 350°F.

3. Prepare the Pastry Case:

   • Unroll the shortcrust pastry and use it to line a 23cm (9-inch) fluted tart tin. Line the pastry with baking parchment and fill with baking beans or rice. Bake for 20 minutes. Remove the parchment and beans, then bake for an additional 5 minutes to crisp the base.

4. Make the Filling:

   • In a large bowl, mash the peeled sweet potatoes until smooth. Add the melted butter, sugar, milk, eggs, cinnamon, nutmeg, and vanilla paste. Whisk until the mixture is well combined and smooth.

5. Assemble the Pie:

   • Pour the sweet potato filling into the prepared pastry case, smoothing the top with a spatula.

6. Bake the Pie:

   • Bake in the preheated oven for 50–55 minutes, or until the pastry is golden and the filling is set. The center should be firm to the touch.

7. Cool and Serve:

   • Allow the pie to cool completely in the tin before transferring to a serving plate. Serve slices as is or with a dollop of whipped cream or a scoop of vanilla ice cream.

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🧾 Nutritional Information (Per Serving)

Nutrient	Amount
Calories	415 kcal
Fat	23g
Saturated Fat	11g
Carbohydrates	47g
Sugars	31g
Fiber	3g
Protein	5g
Salt	0.53g

Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

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🍽️ Tips and Variations

• Crust Alternatives: For a different flavor, consider using a graham cracker crust or a pecan crust instead of shortcrust pastry.

• Spice Adjustments: Feel free to adjust the spices to your taste. Adding a pinch of ground ginger or cloves can enhance the flavor profile.

• Sweetener Substitutes: You can substitute the granulated sugar with brown sugar for a deeper, molasses-like flavor.

• Dairy-Free Option: Use plant-based butter and milk alternatives to make the pie dairy-free.

• Make-Ahead: This pie can be prepared a day in advance. Store it in the refrigerator and allow it to come to room temperature before serving.

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🧑‍🍳 Frequently Asked Questions

Q1: Can I use canned sweet potatoes?

Yes, you can use canned sweet potatoes. Drain and mash them before using in the recipe. Note that canned sweet potatoes may be sweeter, so adjust the sugar accordingly.

Q2: Can I freeze sweet potato pie?

Yes, sweet potato pie freezes well. After baking and cooling completely, wrap the pie tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, bake at 300°F (150°C) for 40–50 minutes if frozen, or about 30 minutes if thawed.

Q3: How can I tell when the pie is done?

The pie is done when the center is firm to the touch and a knife inserted into the center comes out clean. The crust should also be golden brown.

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🎥 Video Tutorial

For a visual guide on making Sweet Potato Pie, check out this helpful video:

How to Make World's Best Sweet Potato Pie | Dessert Recipes | Allrecipes.com

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Enjoy crafting your delicious Sweet Pota