Sweet Potato Pie Recipe
As featured in The Applegatarian.
"Sweet potato pie is a staple dessert in our family, and we make it for almost every holiday. This recipe came from my great-grandmother, and over the years, each of the women in my family has added her own touch to it. My grandmother's addition is the melted butter and brown sugar on the bottom of the crust, while my mother tends to add extra sugar when she makes it (she has a sweet tooth). One day I'll add my own twist."
- Brianna Holcomb, Applegate Associate Manager of Communications and Strategic Partnerships
Ingredients
- 3 large sweet potatoes, peeled and quartered
- 2 large eggs
- 1 frozen or homemade 9-inch pie crust
- ½ cup canned evaporated milk (defrosted if frozen) or half-and-half
- 10 tablespoons unsalted butter, melted
- 1 teaspoon ground nutmeg
- 1 cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- ½ cup granulated sugar
Instructions
- Put the quartered sweet potatoes in a pot of cold water. Bring to a boil over medium high heat and boil until very tender, about 30 minutes. Remove from the heat and drain well. Transfer the sweet potatoes to a mixing bowl and set aside to cool.
- Preheat the oven to 400°F.
- Brush the inside of the pie crust with some of the melted butter. Sprinkle ¼ cup brown sugar over the bottom of the pie crust. Bake until the crust just begins to brown, about 15 minutes. (If the crust puffs up, do not prick it with a fork.) Remove from the oven.
- Meanwhile, add the remaining melted butter and ¾ cup brown sugar to the sweet potatoes, along with the granulated sugar, eggs, evaporated milk, nutmeg, and cinnamon. Mix with an electric mixer on low speed until well combined. Pour into the pie crust.
- Reduce the oven to 350°F. Bake the pie until a knife inserted in the center comes out clean, about 1½ hours (if the pie crust is becoming too browned before the filling is baked, cover the edges loosely with foil). Remove from the oven and set on a wire rack to cool.
Note: Pie can be made up to 1 day ahead and kept at room temperature.
- Put the quartered sweet potatoes in a pot of cold water. Bring to a boil over medium high heat and boil until very tender, about 30 minutes. Remove from the heat and drain well. Transfer the sweet potatoes to a mixing bowl and set aside to cool.
- Preheat the oven to 400°F.
- Brush the inside of the pie crust with some of the melted butter. Sprinkle ¼ cup brown sugar over the bottom of the pie crust. Bake until the crust just begins to brown, about 15 minutes. (If the crust puffs up, do not prick it with a fork.) Remove from the oven.
- Meanwhile, add the remaining melted butter and ¾ cup brown sugar to the sweet potatoes, along with the granulated sugar, eggs, evaporated milk, nutmeg, and cinnamon. Mix with an electric mixer on low speed until well combined. Pour into the pie crust.
- Reduce the oven to 350°F. Bake the pie until a knife inserted in the center comes out clean, about 1½ hours (if the pie crust is becoming too browned before the filling is baked, cover the edges loosely with foil). Remove from the oven and set on a wire rack to cool.
Note: Pie can be made up to 1 day ahead and kept at room temperature.