Experience the warmth and nostalgia of a classic dessert with our Sweet Potato Pie recipe. Bursting with rich flavors and creamy texture, this Southern-inspired treat is sure to become a staple in your dessert repertoire. Join us as we delve into the ingredients, step-by-step instructions, cooking tips, variations, and even keto and low-carb versions of this beloved favorite.
Ingredients:
- 1 (1 pound) sweet potato
- 1/2 cup butter, softened
- 1 cup white sugar
- 1/2 cup milk
- 2 eggs
- 1/2 teaspoon ground nutmeg
Instructions:
- Prepare the Sweet Potatoes:
- Preheat your oven to 350°F (175°C).
- Wash the sweet potato thoroughly and prick it all over with a fork.
- Place the sweet potato on a baking sheet and bake for 45-60 minutes, or until tender.
- Allow the sweet potato to cool, then peel off the skin and mash the flesh in a mixing bowl. Set aside.
- Make the Filling:
- In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy.
- Beat in the mashed sweet potato until well combined.
- Add the milk, eggs, and ground nutmeg, and mix until smooth.
- Bake the Pie:
- Pour the sweet potato mixture into an unbaked pie crust, spreading it out evenly.
- Place the pie on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the filling is set and the crust is golden brown.
- Cool and Serve:
- Allow the pie to cool on a wire rack for at least 30 minutes before slicing and serving.
Cook Notes and Variations:
- Pie Crust: You can use a store-bought or homemade pie crust for this recipe. A traditional flaky pie crust complements the creamy sweet potato filling perfectly.
- Spice it Up: Add a dash of cinnamon or cloves to the filling for additional warmth and flavor.
- Topping Ideas: Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Keto and Low-Carb Versions:
For those following a keto or low-carb lifestyle, here are some modifications:
- Keto Version: Substitute the white sugar with a keto-friendly sweetener such as erythritol or stevia. Replace the milk with unsweetened almond milk or coconut milk. Use a low-carb pie crust made from almond flour or coconut flour. Be sure to adjust the baking time as needed.
- Low-Carb Version: Similar to the keto version, use a low-carb sweetener and milk alternative. You can also reduce the amount of sweetener used to further lower the carb content. Opt for a low-carb pie crust or skip the crust altogether and bake the filling in ramekins for individual servings.
Frequently Asked Questions (FAQs):
Q: Can I use canned sweet potato puree instead of baking fresh sweet potatoes? A: Yes, you can substitute canned sweet potato puree for fresh sweet potatoes if you’re short on time. Just be sure to adjust the quantity accordingly.
Q: Can I make this pie ahead of time? A: Absolutely! You can bake the pie ahead of time and store it in the refrigerator for up to 2 days. Simply reheat it in the oven before serving for the best results.
Q: Can I freeze leftover pie? A: Yes, you can freeze leftover sweet potato pie for up to 2 months. Wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container. Thaw in the refrigerator overnight before reheating.
Celebrate the flavors of the season with our delightful Sweet Potato Pie! Whether enjoyed as a holiday dessert or a cozy evening treat, this creamy pie is sure to delight your taste buds and warm your soul. Customize it with your favorite spices and toppings, or try out the keto and low-carb versions for a guilt-free indulgence. Whip up a pie today and savor the comforting goodness of this Southern-inspired classic!
