Sweet Potato Pie

• 1 unbaked 9-inch pie crust
• 1 1/2 cups mashed sweet potatoes (about 2 medium)
• 1 cup canned evaporated milk
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Steps

1. 1 Preheat oven to 350°F.
2. 2 In a large bowl, mix mashed sweet potatoes, evaporated milk, sugar, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
3. 3 Pour filling into the unbaked pie crust.
4. 4 Bake for 55 minutes or until a knife inserted near the center comes out clean.
5. 5 Cool on a wire rack before serving.

Nutrition

Tips

• For extra flavor, toast your spices in a dry skillet before adding them to the filling.
• Use leftover mashed sweet potatoes from Thanksgiving dinner to make this pie!
• Whipped cream or a dollop of Greek yogurt makes a great topping.
• If you prefer a spicier pie, add a dash of cayenne pepper to the filling.

Storage

Store in the refrigerator for up to 3 days. Freeze for up to 2 months; thaw overnight in the fridge. Reheat slices in a 350°F oven for 10 minutes.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a scoop of vanilla ice cream.
• Enjoy with a warm cup of coffee or tea.

FAQ