Description
Ina Garten’s sweet potato pie delivers classic Southern comfort with silky smooth elegance. Warm spices and creamy filling nestle into a buttery crust, promising a delectable dessert that will transport you straight to grandma’s kitchen.
Ingredients
Scale
Main Ingredients:
- 1 (454 grams / 1 pound) sweet potato, with skin
- 2 large eggs
- 1 cup white sugar
Wet Ingredients:
- ½ cup (113 grams) butter, softened
- ½ cup (120 milliliters) milk
- 1 teaspoon vanilla extract
Spices and Crust:
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 (9 inch) unbaked pie crust
Instructions
- Submerge the whole sweet potato in a pot of water and simmer for 40 to 50 minutes until it becomes tender and easily pierced with a fork.
- Warm the oven to 350°F (175°C), preparing it for the pie baking process.
- Drain the boiled sweet potato and rinse under cold running water to halt the cooking process and make handling easier.
- Carefully remove the potato skin, discarding it, and transfer the soft, cooked flesh into a large mixing bowl.
- Using an electric mixer, cream the sweet potato flesh with of softened butter until smooth and free of lumps.
- Gradually incorporate of granulated sugar, of whole milk, 2 large eggs, of ground nutmeg, of ground cinnamon, and of pure vanilla extract.
- Beat the mixture thoroughly until all ingredients are completely integrated and the texture becomes uniformly creamy.
- Gently pour the sweet potato filling into an unbaked pie crust, ensuring an even distribution.
- Place the pie in the preheated oven and bake for 55 to 60 minutes, checking for doneness by inserting a knife into the center – it should come out clean.
- Remove the pie from the oven and allow it to cool completely at room temperature for at least 1 hour before slicing and serving.
Notes
- Pick potatoes with smooth, unblemished skin to guarantee the best flavor and texture for your pie.
- Boiling helps soften the sweet potato while preserving its natural sugars and nutrients during preparation.
- Cooking time varies depending on the potato’s size, so test tenderness by gently inserting a fork into the center.
- Cooling the boiled sweet potato completely prevents excess moisture from making your pie filling soggy.
- Gentle handling prevents bruising and maintains the potato’s delicate structure during the cooking process.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg