Sweet Potato Bliss Pie (Print Version)
# Ingredients:
→ Pie Filling
01 -
2 medium sweet potatoes (about 450g)
02 -
200g granulated sugar
03 -
100g packed brown sugar
04 -
115g unsalted butter, softened
05 -
3 large eggs
06 -
240ml evaporated milk
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon ground cinnamon
09 -
1/2 teaspoon ground nutmeg
10 -
1/4 teaspoon ground ginger
11 -
1/4 teaspoon salt
→ Crust
12 -
1 unbaked pie crust (store-bought or homemade)
# Instructions:
01 -
Preheat your oven to 175°C (350°F).
02 -
Peel the sweet potatoes and cut them into cubes. Boil in a pot of salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
03 -
In a large mixing bowl, mash the sweet potatoes until smooth. You can use a potato masher or a food processor for a creamier texture.
04 -
Add the granulated sugar, brown sugar, and softened butter to the mashed sweet potatoes. Mix until well combined.
05 -
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
06 -
Stir in the evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until the filling is smooth and creamy.
07 -
Pour the sweet potato filling into the unbaked pie crust, smoothing it into an even layer.
08 -
Bake in the preheated oven for 55-60 minutes, or until the filling is set and a knife inserted in the center comes out clean.
09 -
Allow the pie to cool at room temperature for at least 2 hours before serving. This will help the filling to set properly.
10 -
Serve plain, or with whipped cream or vanilla ice cream on top.
# Notes:
01 -
For best results, use orange-fleshed sweet potatoes which offer the sweetest, most vibrant flavor.
02 -
The pie can be made a day ahead and refrigerated overnight.