Description
A silky, spiced Southern dessert featuring roasted sweet potatoes and deep brown sugar notes in a buttery crust.
Ingredients
2 cups roasted sweet potato purée (about 2 large potatoes)
1/2 cup unsalted butter, softened
1 cup dark brown sugar, packed
1/2 cup evaporated milk
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 unbaked 9-inch pie crust
Instructions
Step 1: Preheat your oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast for 45-60 minutes until soft. Let cool, peel, and mash until smooth.
Step 2: Reduce oven temperature to 350°F (175°C). In a large bowl, cream together the softened butter and dark brown sugar until fluffy.
Step 3: Beat in the eggs one at a time, then mix in the sweet potato purée, vanilla, cinnamon, nutmeg, ginger, and salt.
Step 4: Slowly stir in the evaporated milk until the mixture is completely smooth and well combined.
Step 5: Pour the filling into the prepared pie crust and smooth the top with a spatula.
Step 6: Bake for 45-50 minutes, or until the center is set but still slightly jiggly. Cool completely on a wire rack before serving.
Notes
Roasting the potatoes instead of boiling them prevents the filling from becoming watery.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts & Baked Goods
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 34g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
