Sweet Potato Pie
Indulge in a classic Sweet Potato Pie with warm spices, orange zest, and a buttery crust—perfect for holiday gatherings or cozy desserts!
Ingredients
- 5 Medium Sweet Potatoes
- 8 TBSP Unsalted Butter Melted (1 stick)
- 3 Large Eggs
- 1/2 Cup Evaporated Milk
- 1 TSP Vanilla Extract
- 1 Cup Dark Brown Sugar
- 1 Cup Granulated White Sugar
- 2 TSP Ground Cinnamon
- 1/2 TSP Ground Nutmeg
- 1/4 TSP Kosher Salt
- Juice & Zest of Half an Orange
- 2 9 inch pie crusts deep dish
Instructions
- Preheat the oven to 425F. Take pie crusts out of freezer to thaw.
- Line a baking sheet with foil and spray with baking spray. Wash and dry sweet potatoes using a paper towel. Pierce them with a fork several times, place them on the prepared baking sheet and bake for 45-55 minutes, or until very tender.
- Once the sweet potatoes are ready, take them out of the oven and let them cool. After they're cool to the touch, peel and discard the skin.
- Place the frozen pie crusts in the oven, prick a few holes with a fork, and place in the oven to lightly brown for 7-10 minutes
- Place the sweet potato in a mixing bowl and mash using a stand mixer or handheld mixer on medium speed for about 6-8 minutes to blend the sweet potatoes until they are pretty smooth. Next, add the melted butter and continue mixing till thoroughly combined. Next, add eggs one at a time and mix on low speed to combine.
- Add white sugar, brown sugar, nutmeg, orange juice and zest, cinnamon and a pinch of salt. Continue mixing until everything until fully incorporated. Finally, add evaporated milk and vanilla, and mix until fully combined.
- Pour the filling into the pie crust and bake at 350℉ for about 50-60 minutes or until the top is nicely browned.
- Remove the pie from the oven, and allow it to cool for at least 30 minutes. Top with whipped cream and cinnamon sprinkled on top.