Sweet Potato Pie (Print Version)
# Ingredients:
01 -
One pre-made deep dish pie crust.
02 -
Two kilograms of sweet potatoes.
03 -
Six tablespoons of salted butter, melted and allowed to cool.
04 -
Half a cup of packed brown sugar.
05 -
One-third cup of white sugar.
06 -
A teaspoon of pure vanilla essence.
07 -
Half a teaspoon of ground cinnamon.
08 -
A quarter of a teaspoon of nutmeg.
09 -
A tiny pinch of salt.
10 -
A third of a cup of evaporated milk.
11 -
Two big eggs.
# Instructions:
01 -
Set your oven to 200°C. Rinse and dry the sweet potatoes, then poke them several times with a fork. Arrange them on a baking sheet lined with parchment paper and pop them into the oven for 50 to 60 minutes, or until they’re soft.
02 -
After the sweet potatoes come out of the oven, let them cool down. Meanwhile, lower the oven’s temperature to 175°C.
03 -
Take your pie crust and poke the bottom and sides with a fork. Line it with a piece of parchment paper and pour in some dry rice, beans, or pie weights. Bake for about 15 minutes.
04 -
Carefully take out the parchment and weights, then bake the crust again for 10 minutes. Allow it to cool down completely.
05 -
Scoop around two cups of the sweet potato flesh into a big mixing bowl. Mash them up with a hand masher or use a hand mixer until they’re smooth and lump-free.
06 -
Mix in the melted butter, brown sugar, white sugar, vanilla, cinnamon, nutmeg, and salt. Blend everything until it’s smooth.
07 -
Stir in the eggs and evaporated milk and mix until the filling becomes creamy and well combined.
08 -
Pour the filling into the cooled pie crust. Wrap some foil around the crust edges to stop them from burning.
09 -
Bake the pie at 175°C for 50 to 55 minutes, until the filling is mostly set but still a bit wobbly in the center.
10 -
Let the pie sit at room temperature for at least an hour before serving or pop it in the fridge to save for later.
# Notes:
01 -
Sweet potatoes often go on sale in autumn, so this pie ends up being pretty affordable.
02 -
A slight wobble in the middle of the pie when it’s done baking is totally normal and will firm up as it cools.
03 -
This dessert is ideal for preparing ahead of time and can be stored in the fridge.