How to Make Sweet Potato Pie
If you want to know how to make sweet-potato pie as silky smooth and buttery rich as what comes out of a Southern cook's kitchen, this is the recipe for you. Evaporated milk gives it a velvety texture, and a hint of lemon and dash of nutmeg keep the pie from becoming cloyingly sweet.

With 338 calories a serving, sweet-potato pie is hardly diet food, but it's a wonderful treat for special occasions and can become a favorite dessert no matter what part of the country you call home. It's certainly decadent, but it's also a comfort food, so mouthwateringly good that it feeds the soul.

Transcript
-Hey everyone, I'm Judith. Well, you know fall is in the air when we're making Sweet Potato Pie. So, the ingredients you will need for this is 1 recipe of single crust pie pastry or 1 rolled refrigerated unbaked pie crust, that's what we will be using today; 2 eggs; 3/4 of a cup sugar; 1 5 ounce can of evaporated milk; 3 tablespoons of butter melted; 1 teaspoon of finely shredded lemon peel; a dash of ground nutmeg; and 2 medium sweet potatoes, which we peeled, cooked, and mashed just about 1/3 cup. Alright, fantastic, so we lined our 9-inch pastry pie punch should I say with our pastry. So, that is already prepared for our sweet potato pie. So, first thing is first, let's mix in our ingredients. So, first things first, we preheated our oven to 350 degrees Fahrenheit, and we also have our pastry here lined in our pie pan ready for our sweet potato pie. So, let's get mixing. So, in go our eggs. So, we wanna whisk up those first. Once that's whisk, then we're gonna add in our sugar. So, that should thicken ever so slightly there. There you go, get your muscles going here. Okay, and then we're gonna add in our remainder ingredients. So, in goes our melted butter, our sweet and condense milk in there too, that lovely lemon peel. Oh, lovely citrusy taste is gonna go just great with the sweet potatoes and of course nutmeg, which just works so beautiful with sweet potatoes. If you like, you know, you can get your sweet potatoes, put them in the oven with olive oil and nutmeg, that's it, perfect dish, but we're making the ultimate sweet potato pie today, and that is looking and smelling good already. So, once all of those ingredients are in together, nicely mixed, then we can add in our sweet potatoes, so as I said, we've mashed these, we cooked them and peeled, nicely mashed and we're gonna add in that to the eggy mixture, so in there goes. We can do this with our spoon because we might need to just mash it a little bit and combine all those ingredients together. Very good, so we'll keep giving that a nice stir. Let's see if it works a little bit easier with our whisk. There we go and let that all come together. So, this is gonna go in the oven for about 30 minutes first. Now what I would do because we don't want our pastry to burn, I would cover the outer edges of our pastry with some aluminum foil for the first 30 minutes, and then after 30 minutes, we'll take it out, take the aluminum foil off the edges and we'll bake it for further 20 minutes after that. There we go, this is looking absolutely fantastic. So, last but not the least, let us put this lovely mixture into our pie crust, so in there goes. See, very, very simple, takes no time at all to prepare, really. Here we go, don't over fill it too much, but that is just about right, fantastic. So, that is gonna go in a 350 degree oven for 30 minutes. So, after it has come out the open, let the pie cool completely and then we're gonna cover it and refrigerate it within 2 hours of its cooling and that then that will be ready to serve. Serve it up with some ice cream or some cream and there you have it. That's how you make sweet potato pie delicious.
What You'll Need
  • 1   recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked pie crust (1/2 of a 15-oz. pkg.)
  • 2   eggs
  • 3/4  cup sugar
  • 1  5  ounce can evaporated milk
  • 3   tablespoons butter, melted
  • 1   teaspoon finely shredded lemon peel
  •  Dash ground nutmeg
  • 2   medium sweet potatoes peeled, cooked, and mashed (1-1/3 cups)


Step By Step
1
Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate.
2
In bowl beat eggs with whisk. Whisk in sugar, evaporated milk, butter, lemon peel, and nutmeg. Whisk in sweet potatoes until combined. Pour into crust-lined pie plate.
3
To prevent overbrowning, cover edges of pastry with foil. Bake 30 minutes. Uncover edges and bake 20 to 30 minutes more or until filling is set and knife inserted in center comes out clean. Cool completely. Cover and refrigerate within 2 hours after it cools. Makes 8 servings.


Once you're confident you know how to make sweet-potato pie, you'll find it a quick and easy dessert to whip up. You'll also find that many people prefer sweet-potato pie because it's not as heavily spiced (with cinnamon, clove, allspice, etc) as a typical pumpkin pie. Some people also prefer the texture, which is firmer than a custard-style pumpkin pie. You can tell yourself this is a healthy treat if you focus on the 2 grams of fiber and 6 grams of protein in each serving...but the truth is that this is a diet-busting, once-in-a-while pie when you want something outstanding.
Oh, and since you're splurging, don't forget a dollop of whipped cream on top!
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