This sweet potato pie will be a hit on your dessert table. A buttery, flakey crust supports a luscious filling filled with warming spices.
Keyword: pie recipe, sweet potato pie
Author: Kasey Schwartz
2lbs sweet potatoes
1/2cupdark brown sugarpacked
1 1/2tbsp pumpkin pie spice
1/2tsp kosher salt
1 cup evaporated milk
1 tspvanilla extract
19-inch store-bought pie crustthawed
Preheat the oven to 425F. Line a baking sheet with parchment paper.
Wash and dry the sweet potatoes. Prick each potato with a fork all over and place them the prepared baking sheet. Bake for 45-50 minutes or until a knife is easily inserted into the potatoes. Remove from the oven and let cool. Reduce the oven to 350F.
When the potatoes are cool enough to handle, peel each one and add to a large mixing bowl. Discard the skin. Mash with a potato masher or handheld mixing.
Add the butter and continue to mix. Add the eggs and mix to combine. Add both sugars, pumpkin pie spice, and salt and continue to mix. Next, add the evaporated milk and vanilla and keep mixing until smooth to thoroughly combine.
Pour the mixture into the pie crust and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Let cool for at least 30 minutes before serving. Garnish with whipped cream.