Sweet Potato Pie
So scrumptious, this tasty Southern Sweet Potato Pie recipe is perfect for Thanksgiving or the Holiday season…
Ingredients
- 2 lbs. whole sweet potatoes, washed and patted dry
- 1 9-inch pie crust see Recipe
- 1 cup evaporated milk tips & tricks
- 1/4 cup melted unsalted butter, cooled
- 3 large free-range eggs, yolks and whites separated
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tsp. pure vanilla extract
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 2 pinches ground Himalayan pink salt
- 1/2 tsp. lemon zest
- whipped cream, for serving see Recipe
Directions
- Preheat oven to 400ºF and line a baking sheet with foil; set aside.
- Poke potatoes a few times and place them on the prepared baking sheet. Transfer to the preheated oven and bake for 60 to 75 minutes or until tender.
- Remove from the heat and allow them to cool, about 20 to 30 minutes.
- Increase the heat to 425ºF.
- Poke the bottom and sides of pie crust and crumple a piece of parchment paper before placing it in the pie crust. Drop in pie weights and place a pie crust shield.
- Transfer to the preheated oven and partially bake (blind baking) for 15 minutes or until the edges start turning light golden.
- Remove from the heat and set aside to cool.
- Decrease heat back to 400ºF.
- Peel off the potatoes skins and place the flesh in the bowl of food processor; discard the skins.
- Process until the spuds are smooth with no strings in it.
- Transfer the potatoes to a large bowl and add evaporated milk, butter, egg yolks, both sugars, vanilla extract, ground ginger, ground cinnamon, ground nutmeg, salt, and lemon zest. Whisk until the ingredients are well combined.
- In another bowl, add egg whites and using a hand blender, process until stiff peaks form.
- Add the foam to potato mixture and gently fold until blended.
- Pour the filling into the partially baked pie crust and transfer to preheated oven; place pie crust shield.
- Bake for 15 minutes at 400ºF then reduce to 350ºF. Bake for 45 to 50 minutes or until the center slightly jiggles.
- Remove from the heat and let it cool to room temperature for 1 hour before serving or transferring to the fridge.