Ingredients:
For the Filling:
2 cups mashed sweet potatoes (about 2-3 medium sweet potatoes)
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup evaporated milk
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
Pinch of salt
For the Crust:
1 9-inch unbaked pie crust (homemade or store-bought)
Directions:
Prepare the Sweet Potatoes:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Sweet Potatoes:
Wash and peel the sweet potatoes.
Boil or steam them until fork-tender, about 20-25 minutes.
Mash until smooth and let cool slightly.
Make the Filling:
- Mix the Ingredients:
In a large mixing bowl, beat together the mashed sweet potatoes and butter until smooth.
Add granulated sugar, brown sugar, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt.
Mix until well combined and creamy.
Assemble the Pie:
- Prepare the Crust:
Roll out your pie crust and fit it into a 9-inch pie pan.
Trim and crimp the edges as desired.
- Fill the Crust:
Pour the sweet potato filling into the crust, smoothing the top with a spatula.
Bake the Pie:
- Bake:
Bake for 50-60 minutes, or until the filling is set and a knife inserted in the center comes out clean.
Let the pie cool to room temperature before serving.
Serve and Enjoy:
- Serve:
Slice and serve this rich and creamy pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy your delicious Black Folks Sweet Potato Pie!
Tips and Variations:
Spice it up: For a spicier pie, add a pinch of cloves or allspice to the filling.
Smooth texture: For an ultra-smooth filling, blend the mashed sweet potatoes in a food processor before mixing with the other ingredients.
Crust options: Try using a graham cracker crust for a different texture and flavor.
Toppings: Top with toasted pecans or a drizzle of caramel sauce for an extra indulgent touch.
How to Store:
Room Temperature: You can store the pie at room temperature for up to 2 days, covered loosely with aluminum foil or plastic wrap.
Refrigerator: For longer storage, keep the pie in the refrigerator for up to 5 days. Ensure it is well-covered to prevent it from drying out.
Freezer: To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
FAQs:
Q: Can I use canned sweet potatoes instead of fresh? A: Yes, you can use canned sweet potatoes. Just make sure to drain and mash them well before using.
Q: How do I know when the pie is done? A: The pie is done when the filling is set and a knife inserted in the center comes out clean. The top may crack slightly, and that’s okay.
Q: Can I make the pie ahead of time? A: Absolutely! Sweet potato pie can be made a day or two in advance and stored in the refrigerator until ready to serve.
Q: What if I don’t have evaporated milk? A: You can substitute half-and-half or heavy cream for evaporated milk if needed.
Q: Can I make this pie gluten-free? A: Yes, just use a gluten-free pie crust to make this recipe gluten-free.