Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon table salt
- 2 tablespoons sugar
- 1 cup unsalted butter (cold, 2 sticks)
- 1/4 cup ice water (more as needed)
- 1/4 cup lemon juice (cold)
- 1 lb sweet potatoes (about 2 medium)
- 5 tablespoons unsalted butter (softened to room temperature)
- 1 cup dark brown sugar (packed)
- 3 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 teaspoon salt
- 1 1/4 cup evaporated milk
- 1 tablespoon vanilla extract
- 1 egg (for topping)
- 1 tablespoon milk (for topping)
- whipped cream
Instructions
- Boil sweet potatoes for about 20 minutes until tender. Let cool and peel.
- For the crust, combine flour, salt, and sugar in a bowl. Cut in cold butter until crumbly. Add ice water and lemon juice gradually until dough forms; roll out into a pie dish.
- Mash sweet potatoes and mix with softened butter, dark brown sugar, eggs, spices, salt, evaporated milk, and vanilla until creamy.
- Preheat oven to 350°F (175°C). Pour filling into crust and brush edges with egg mixed with milk.
- Bake for about 90 minutes or until set; let cool before serving.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 310
- Sugar: 30g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For an extra flavor boost, try adding more spices according to your taste preferences. Ensure you fully cook the sweet potatoes for a smooth filling. This pie can be made ahead of time and stored in the refrigerator for up to three days.