While Pumpkin Pie is the star of the North, Sweet Potato Pie is the undisputed soul of the Southern dessert table. The difference? Sweet potato pie is lighter, airier, and more nuanced, with a natural sweetness that doesn’t need to be buried under a mountain of spice.
The secret to a perfect pie is roasting the potatoes instead of boiling them. Roasting concentrates the sugars and prevents the filling from becoming watery.
1. The Ingredients
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2 cups Cooked Sweet Potato (about 2 large potatoes, roasted and mashed)
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1/2 cup (1 stick) Unsalted Butter, softened
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1 cup Granulated Sugar (or half brown sugar for a deeper flavor)
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1/2 cup Whole Milk or Evaporated Milk
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2 large Eggs
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1 tsp Vanilla Extract
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The Spices: 1 tsp Cinnamon, 1/2 tsp Nutmeg, 1/4 tsp Ginger, and a pinch of Salt.
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1 (9-inch) Unbaked Pie Crust (homemade or store-bought)
2. Step-by-Step Instructions
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