This sweet potato pie recipe is a classic American dessert that is perfect for any occasion. Made with a flaky homemade crust and a creamy sweet potato filling, this pie is a crowd pleaser. With a hint of warm spices and a crispy top, each bite is comforting and full of flavor. It's the perfect dessert to enjoy during the fall season or any time you're craving a sweet treat. This recipe is simple to make and will be a hit with your family and friends.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 4-5 tablespoons ice water
- 2 cups mashed sweet potatoes
- 3/4 cup granulated sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Whipped cream, for serving
Directions
- In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, while stirring with a fork. Mix until the dough comes together and can be formed into a ball. If needed, add more water.
- Shape the dough into a disc, cover it with plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- In a separate bowl, combine the mashed sweet potatoes, sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix well until smooth and creamy.
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Press the dough into the dish, trimming any excess from the edges.
- Pour the sweet potato mixture into the pie crust, spreading it evenly.
- Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is set.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 2 hours before serving.
- Serve chilled with whipped cream on top.
