As the vibrant leaves begin their graceful descent and the air turns crisp with the promise of Autumn, there’s one delightful treat that embodies the essence of fall’s warm embrace- sweet potato pie. This classic, with its rich, velvety filling and a buttery flaky crust is a seasonal masterpiece. The flavors of cinnamon and nutmeg dance harmoniously within each slice. Join me in savoring Fall with every forkful of this sweet potato pie, where each bite is a taste of the season’s cozy magic.
Ingredients
- Store bought pie crust
- 2 Large Sweet potatoes
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 can (12 ounces) evaporated milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Preheat your oven to 375F (190C)
Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for about 45-60 minutes or until they are tender.
Let the sweet potatoes cool, then peel and discard the skin.
In a blender, combine the baked sweet potatoes, softened butter, granulated sugar, and brown sugar. Blend until smooth.
In a mixing bowl, add the sweet potato mixture, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
Use the store-bought pie crust and place it in a 9-inch pie dish. Pour the sweet potato filling into the pie crust.
Preheat your oven to 350F (175C)
Place the pie in the oven and bake for 40-50 minutes or until the center is set.
Allow the pie to cool completely before serving. Optionally, add vanilla ice cream or whipped cream on top.
Enjoy!
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