-
Preheat the oven: Preheat your oven to 350°F (175°C).
-
Prepare the sweet potatoes: Peel the sweet potatoes and cut them into chunks. Place them in a pot of water and bring it to a boil. Cook for 15-20 minutes, or until the sweet potatoes are fork-tender. Drain the water and mash the sweet potatoes until smooth.
-
Prepare the pie filling: In a large bowl, combine the mashed sweet potatoes, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger (if using), salt, and melted butter. Whisk until the mixture is smooth and well combined.
-
Prepare the pie crust: Grease a 9-inch pie dish with butter and line it with the pie crust. If using a refrigerated pie crust, follow the package instructions for placing the dough in the pie dish. Trim any excess dough around the edges and crimp the edges for a decorative look.
-
Fill the crust: Pour the sweet potato mixture into the prepared pie crust, spreading it evenly.
-
Bake the pie: Bake in the preheated oven for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean. If the crust begins to brown too much during baking, cover the edges of the pie with aluminum foil to prevent burning.
-
Cool and serve: Let the pie cool for at least 1-2 hours before slicing. This allows the filling to firm up and makes it easier to slice. Serve the pie on its own or with whipped cream for extra indulgence.
Serving and Storage Tips:
- Serve chilled or at room temperature: Sweet potato pie can be enjoyed either chilled or at room temperature. It’s a great make-ahead dessert.
- Storage: Store leftover pie in the refrigerator for up to 3-4 days. Cover it with plastic wrap or foil to keep it fresh. You can also freeze the pie for up to 2 months; let it thaw in the refrigerator before serving.
Variants:
- Marshmallow Topping: For a fun twist, top the pie with mini marshmallows during the last 10 minutes of baking and toast them until golden for a s’mores-like topping.
- Spicy Kick: Add a pinch of cayenne pepper or a teaspoon of maple syrup for a subtle spice or extra sweetness.
- Nutty Crust: Add finely chopped pecans or walnuts to the pie crust for a crunchy texture that complements the creamy filling.
FAQ:
1. Can I use fresh sweet potatoes instead of canned? Yes, fresh cooked sweet potatoes work perfectly in this recipe. Just make sure to cook and mash them until smooth before adding them to the filling.
2. Can I make this pie in advance? Yes, you can make the pie up to 2 days in advance. Store it in the refrigerator and let it come to room temperature or reheat it before serving.
3. Can I use a different type of milk instead of condensed milk? Sweetened condensed milk adds a rich, creamy sweetness to the pie, but you can use regular milk and add sugar to taste as a substitute. However, the texture and flavor might be slightly different.
