Easy Sweet Potato Pie
Thanksgiving is in a couple of days, which means now is a great time to make this Easy Sweet Potato Pie! This pie is creamy, rich and thick with a beautiful flavor and it’s perfect served with whipped cream. It is so good, it might just become your go to sweet potato pie recipe.
When it comes to the Pumpkin vs Sweet potato pie wars, honestly I can’t pick one. On one hand I love pumpkin spice and on the other I love the richness of sweet potato pies. And why should I have to choose anyway when I can have both? Well if you are more of a Pumpkin Pie person, you can check out my Pumpkin Pie recipe. But at the same time, don’t knock down this recipe because you might just find out that you are more of a sweet potato pie person.
This recipe is pretty straight forward, all you really need to do is dump all your ingredients in one bowl and mix them. What makes this recipe especially easy are these three shortcuts below.
3 Shortcuts
- First, instead of roasting or boiling your sweet potatoes, cook them in the microwave. Depending on the size of your potatoes, they will be ready in 5 to 15 minutes.
- Secondly, use an immersion blender. Blending everything together makes it come together quickly. And you also get a really smooth pie with no sweet potato strings.
- Finally, make the crust ahead of time and just keep it refrigerated until you are ready to use it. You can use the same pie crust that I use here or any pie crust recipe of your choice. You know I always recommend making your own pie but hey do what you gotta do. I will also be working on a go to pie crust recipe for you in the future! 😉
Those are my three simple tips, now go ahead and make this pie!
Easy Sweet Potato Pie
Ingredients
- 2 1/2 cups sweet potato, washed about 2 medium sized
- 1/2 cup butter 1 stick
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 5 oz can evaporated milk about 1/2 cups + 1 tbsp
- 2 tbsp lemon juice
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 eggs
- 1 cold unbaked 9 inch pie shell homemade or store bought
Instructions
- Preheat oven to 350ºF
- Prick sweet potatoes several times with a fork and microwave on a plate or paper napkin for 5 to 15 minutes depending on their size.
- When sweet potatoes are fork tender and not too hot to handle, cut them in half and scoop out the insides. You can measure it to be accurate or just place directly in a bowl.
- Add butter to the bowl and using an immersion blender, blend until fairly smooth. (If sweet potatoes aren't warm enough to melt the butter, you can melt it in the microwave before adding it to your sweet potatoes.)
- Next add sugars, evaporated milk, lemon juice, vanilla, cinnamon, nutmeg and salt. Blend until incorporated.
- Finally add eggs and blend until smooth.
- Fill your pie shell with the sweet potato pie filling. To avoid the edges of the crust burning, you can wrap only the edges with pieces of aluminum foil.
- Bake for 40 to 50 minutes or until the center of the pie is set and firm to the touch and doesn't slosh or jiggle when moved. Let it cool at room temperature or in the fridge and serve with whipped cream.
2 Comments
Rebecca Amin
November 23, 2021 at 12:15 am
Yummy! This looks easy to make. Thank you.
fuajia
November 23, 2021 at 6:21 pm
No problem 😊