Ingredients
Sweet Potato
- 1 lb sweet potatoes
Wet Ingredients
- ½ cup butter, softened
- ¼ cup maple syrup
- ¼ cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients and Spices
- ½ cup white sugar
- ½ cup brown sugar
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
Other
- 1 unbaked 9-inch pie crust
Instructions
- Cook Sweet Potatoes: Place sweet potatoes in a pot and cover with water. Bring to a boil and cook for 45 to 50 minutes or until tender when pierced with a fork.
- Prepare Oven and Sweet Potatoes: Preheat oven to 350°F (175°C). Remove sweet potatoes from pot, rinse under cold water, and peel off the skins when cool enough to handle.
- Blend Filling: Transfer peeled sweet potatoes to a blender. Add softened butter, white and brown sugars, maple syrup, whole milk, eggs, ground allspice, nutmeg, cinnamon, and vanilla extract. Blend until the mixture is smooth and creamy.
- Fill Pie Crust: Pour the blended filling into the unbaked 9-inch pie crust. Gently tap the pie on the counter to remove any air bubbles.
- Bake Pie: Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely before slicing. Serve each slice with a dollop of whipped cream on top for the best flavor.
Notes
- Ensure sweet potatoes are fully cooked and tender before blending for a smooth filling.
- You can use a hand mixer instead of a blender if preferred.
- Let the pie cool completely to set properly before serving.
- For a deeper flavor, consider roasting sweet potatoes instead of boiling.
- Leftover pie can be refrigerated for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Southern
