Ingredients
Scale
- 2 pounds sweet potatoes
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (9-inch) prepared pie crust
Instructions
- Step 1: Preheat oven to 350°F (175°C). Bake sweet potatoes until soft, about 45-60 minutes. Let cool slightly.
- Step 2: Scoop out the sweet potato flesh and place in a large mixing bowl. Discard the skins.
- Step 3: Add the sweetened condensed milk, melted butter, eggs, sugar, cinnamon, and nutmeg to the sweet potatoes.
- Step 4: Use an electric mixer to beat until smooth and creamy.
- Step 5: Pour the sweet potato mixture into the prepared pie crust.
- Step 6: Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. Let cool completely before serving.
Notes
- Store leftover pie in the refrigerator, covered, for up to 3 days to maintain its creamy texture.
- Gently warm individual slices in the microwave for 20-30 seconds or in a low oven to revive the flavors.
- A dollop of whipped cream or a scoop of vanilla ice cream perfectly complements the pie's warmth and spices.
- For an extra smooth pie, pass the sweet potato mixture through a fine-mesh sieve before baking to remove any lumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American