Ingredients
Scale
- 2 medium sweet potatoes
- 1/2 cup butter softened
- 1/2 cup white granulated sugar
- 2 large eggs room temperature
- 3/4 cup milk
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 big unbaked pie crust or 6 medium pie crusts
Instructions
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Preheat oven to 425° F.
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Next, place sweet potatoes (peeled and cubed) in a medium saucepan and add water to cover. Bring it to a boil. Reduce heat and cook them, uncovered, until tender, 20-25 minutes.
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Drain potatoes and discard them in a large bowl. Mash until very smooth (use a hand mixer to be more efficient) and let them cool to room temperature.
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Then, just add butter and mix with an electric mixer until well combined.
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Add sugar, milk, eggs, cinnamon, vanilla extract, and salt; beat on medium speed until the mixture is smooth.
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Place the pie crust in the prepared baking pan and add sweet potato filling.
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Next, bake in the preheated oven until a knife inserted in the center comes out clean, approximately 40 minutes.
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Finally, remove from the oven and let cool before serving.
Notes
*Pie will be puffed up like a soufflé when you remove it from the oven but will deflate as it cools.
**I decorated my pie with some pecan nuts for a more pleasant look. Also, you can mix some heavy cream with powdered sugar to create a nice and fluffy cream to use for decorating.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Cuisine: American