sweet potato pie
Ingredient:
– Cooked, mashed sweet potatoes: 2 cups (about 500 g cooked; ~2–3 medium raw sweet potatoes before cooking)
– Granulated sugar: 1 cup (200 g). You can reduce by 1/4 cup if you prefer less sweetness.
– Melted butter: 1/4 cup (60 g)
– Milk (whole milk) or evaporated milk: 1/2 cup (120 ml). Alternatively, use 1/2 cup milk + 1/4 cup cream for a richer filling.
– Eggs: 2 large
– Vanilla extract: 1 teaspoon
– Ground cinnamon: 1 teaspoon
– Ground nutmeg (optional): 1/4–1/2 teaspoon
– Salt: 1/4 teaspoon
Crust:
– One ready-made pie crust for a 23–24 cm (9-inch) pie pan
Or homemade crust: 1 1/4 cups all-purpose flour, 1/2 cup cold butter (cubed), 1/4 teaspoon salt, 3–4 tablespoons ice water
Quick method:
1. Preheat the oven to 180°C (350°F).
2. Mash the cooked sweet potatoes until smooth. Mix in the sugar, melted butter, eggs, milk, vanilla, spices, and salt until well combined.
3. Pour the filling into the prepared pie crust.
4. Bake 45–55 minutes, or until the filling is set (the center may be slightly jiggly but will firm up as it cools).
5. Let the pie cool completely before slicing.
