Get ready to experience a dessert that's about to revolutionize your baking game - Norma's Black Bottom Sweet Potato Pie! This isn't just another ordinary pie; it's a decadent masterpiece that combines the rich, velvety smoothness of sweet potatoes with unexpected bursts of chocolate chips. Imagine a dessert that's both comforting and exciting, a true culinary adventure that will have your family and friends begging for seconds. Whether you're a pie enthusiast or just looking to impress at your next gathering, this recipe is your golden ticket to dessert stardom!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups sweet potatoes, mashed
- 1 cup brown sugar
- 1/2 cup milk
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the pie will bake evenly and thoroughly.
- Prepare the pie crust by either using a store-bought crust or making your own. If using a store-bought crust, follow the package instructions for pre-baking if necessary. If making from scratch, roll out your dough and fit it into a 9-inch pie plate, crimping the edges as desired.
- In a large mixing bowl, combine the 2 cups of mashed sweet potatoes with 1 cup of brown sugar. Use a fork or a hand mixer to blend them together until smooth and well combined.
- Add in 1/2 cup of milk, 2 eggs, 1 teaspoon of vanilla extract, and 1/2 teaspoon of cinnamon to the sweet potato mixture. Mix until all ingredients are fully incorporated and the mixture is creamy.
- Fold in 1/4 cup of chocolate chips gently into the sweet potato filling, ensuring they are evenly distributed without overmixing.
- Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula to ensure an even layer.
- Place the pie in the preheated oven and bake for about 60 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 30 minutes before serving. This cooling time helps the filling to firm up.
- Serve the pie at room temperature or slightly warmed, optionally topped with whipped cream or a scoop of vanilla ice cream for added indulgence.
Tips
- Sweet Potato Selection: Choose fresh, orange-fleshed sweet potatoes for the most vibrant color and sweetest flavor. Roasting them instead of boiling can enhance their natural sweetness.
- Chocolate Chip Hack: Toss your chocolate chips in a little flour before adding them to the filling. This prevents them from sinking to the bottom and ensures an even distribution.
- Crust Perfection: For an extra crispy crust, brush the edges with an egg wash before baking. This will give you a beautiful golden-brown finish.
- Doneness Test: The pie is ready when it's slightly jiggly in the center but set around the edges. A toothpick should come out mostly clean with just a few moist crumbs.
- Cooling is Crucial: Allow the pie to cool completely before slicing. This helps the filling set and makes for cleaner, more beautiful slices.
- Storage Tip: This pie can be refrigerated for up to 3-4 days, making it a perfect make-ahead dessert for busy hosts.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 55mg
