Sweet potato is a holiday staple for me, a treat that my mom and dad both cooked for Thanksgiving and Christmas. As I travel the world I still make a simple and easy version of this tasty dessert every year, modified to be easy enough to bake in any country with ingredients easily available.
Enjoy!
A view of the work in progress. Simple, easy, and tasty
Easy Sweet Potato Pie Ingredients
2lbs sweet potatoes (or yams) (~3 cups, ~3 large sized sweet potatoes)
4 ounces butter (113 grams, 8 tablespoons) left at room temperature to soften
3 eggs
1 cup sugar
1 TBSp ground nutmeg
1.5 TBSp ground cinnamon
¼ teaspoon salt
1 cup evaporated milk or heavy cream
2 teaspoons vanilla extract
9 inch pie crust – either a premade pie crust in tin or a pie crust placed in a greased pie tin
Optional Ingredients for that “Pumpkin Spice Latte” Flavor
(1 teaspoon ground nutmeg)
(1 teaspoon ground cinnamon)
(½ teaspoon ground cloves)
(½ teaspoon ground ginger)
Though these extra ingredients add flavor, I find this pie still delicious without it! So, if you have to stick to the basic ingredients, don’t sweat it and enjoy.
Easy Sweet Potato Pie Instructions
- Preheat oven to 450f
- Wash and dry potatoes, then microwave until they’re “mashed potato tender”
- Allow mashed potatoes to cool
- Mix all ingredients and blend until nice and smooth
- Pour the mix into the pie crust
- Bake at 350℉/177℃ for about 50-60 or until tooth pick inserted comes out clean – alternatively, if you have a cooking thermometer, aim for an internal temperature of 175°F to 185°F (79-85°C).
- Remove from the oven and allow to cool for 60 minutes.
- Cut and enjoy!