Prepare to be transported to dessert heaven with the most irresistible Sweet Potato Pie you've ever tasted! Imagine a velvety smooth, warmly spiced filling nestled in a buttery graham cracker crust that will make your taste buds dance with delight. This isn't just another pie - it's a culinary masterpiece that combines the rich, creamy texture of sweet potatoes with classic autumn spices, creating a dessert that's both comforting and absolutely show-stopping. Whether you're looking to impress your family or bring a crowd-pleasing dish to your next gathering, this Sweet Potato Pie is about to become your new favorite recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups mashed sweet potatoes
- 1 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 pre-made graham cracker crust
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the center of the oven.
- In a large mixing bowl, combine mashed sweet potatoes, sugar, cinnamon, nutmeg, and salt. Mix thoroughly until ingredients are well incorporated.
- Crack the eggs into a separate small bowl and whisk them lightly. Add the whisked eggs and vanilla extract to the sweet potato mixture, stirring until smooth and fully blended.
- Take the pre-made graham cracker crust and place it on a sturdy baking sheet to catch any potential overflow and make transferring easier.
- Carefully pour the sweet potato mixture into the graham cracker crust, ensuring an even distribution and leaving about 1/4 inch of space at the top to prevent spillage.
- Gently transfer the baking sheet with the pie into the preheated oven and bake for 40-45 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Remove the pie from the oven and let it cool completely on a wire rack for approximately 2-3 hours. The pie will continue to set as it cools.
- Once cooled, you can serve the pie at room temperature or refrigerate and serve chilled. Optional: Top with whipped cream before serving.
Tips
- • For the smoothest filling, make sure your sweet potatoes are thoroughly mashed with no lumps. • Use room temperature eggs for better incorporation into the mixture. • To prevent crust burning, you can cover the edges with aluminum foil if they start to brown too quickly. • Always use a baking sheet under your pie to catch any potential overflow and make oven transfer easier. • For the most accurate doneness, use the knife test - insert near the center, and if it comes out clean, your pie is ready. • Allow the pie to cool completely for at least 2-3 hours to ensure proper setting. • For an extra touch of elegance, consider adding a dollop of freshly whipped cream or a sprinkle of additional cinnamon before serving. • This pie can be made a day ahead and stored in the refrigerator, making it perfect for advance preparation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 12g
Saturated Fat: g
Cholesterol: 55mg
