Mash sweet potatoes, evaporated milk, and warming spices make a creamy filling for homemade sweet potato pie in a flaky crust. This holiday pumpkin pie substitute is perfect!
– 3 medium sweet potatoes peeled and cut into 2-inch cubes (1 ½ pounds; 680 grams)– 5 tablespoons unsalted butter at room temperature and cut into small pieces (70 grams)
Ingredient
– ¾ cup packed light or dark brown sugar (150 grams)– ¼ cup granulated sugar (50 grams)– 3 tablespoons all-purpose flour (23 grams)– 1 teaspoon ground cinnamon– ½ teaspoon ground nutmeg
– ¼ teaspoon salt– ⅔ cup evaporated milk (one 5-ounce can)– 2 large eggs at room temperature and lightly beaten– 1 teaspoon pure vanilla extract
Direction
Cover sweet potato cubes with cold water in a medium pot. Bring to a boil, then reduce heat and simmer until fork tender.
1
2
The sweet potato cubes can be mashed or blended in a food processor once they are soft enough to pierce with a fork.
3
Add cubed butter, brown sugar, granulated sugar, flour, cinnamon, nutmeg, and salt to mashed sweet potatoes and mix well. Use warm potatoes. Add evaporated milk, eggs, and vanilla.
4
Place sweet potato mixture in pre-baked pie crust. Bake the pie at 350ºF until set, then remove from oven. Room-temperature wire rack pie. Cover and chill 2 hours.