Ingredients
Scale
- 1 (9 inch) unbaked pie crust
- 3 medium sweet potatoes (about 1 1/2 pounds)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup milk (dairy or non-dairy alternative)
- 2 large eggs
- 1 teaspoon vanilla extract (alcohol-free)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C).
- Bake sweet potatoes until very tender. This can be done by boiling, steaming, or baking. If baking, prick them with a fork and bake for 45-60 minutes.
- Once cool enough to handle, peel the sweet potatoes and place the flesh in a large bowl.
- Mash the sweet potatoes until smooth.
- Add the softened butter, granulated sugar, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt to the mashed sweet potatoes.
- Beat with an electric mixer until smooth and well combined.
- Pour the sweet potato mixture into the unbaked pie crust.
- Bake for 45-55 minutes, or until the center is set and the crust is golden brown.
- Let the pie cool completely on a wire rack before serving.
Notes
- For extra flavor, you can add a pinch of allspice or cloves.
- If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Serve with whipped cream or a scoop of vanilla ice cream.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg