Paula Deen Sweet Potato Pie Recipe
Are you looking for a perfect Southern dessert? You must try this Paula Deen Sweet Potato Pie Recipe.
Equipment
- Large mixing bowl
- Electric hand mixer
- Measuring cups and spoons
- 9-inch pie plate.
- Potato masher
- Wire cooling rack
Ingredients
- 2 Cups Sweet Potatoes Mashed
- 1/2 Cup Unsalted Butter Softened
- 1 Cup Granulated Sugar
- 1/2 Cup Evaporated Milk
- 2 Large Eggs
- 1 Tsp Vanilla Extract
- 1/2 Tsp Ground Cinnamon
- 1/2 Tsp Ground Nutmeg
- 1/4 Tsp Salt
- 1 Piece Unbaked Pie Crust 9-inch
Instructions
- Boil your sweet potatoes in a large pot. Cook them until they are very soft. Drain the water and let them cool down.
- Peel the skin off the warm sweet potatoes. Place the potatoes in a large mixing bowl. Mash them until no big chunks remain.
- Add the softened butter to the warm potatoes. Mix them together until the butter melts completely. Use your electric mixer for a smooth finish.
- Pour in the sugar and the evaporated milk. Add the eggs and the vanilla extract. Sprinkle in the cinnamon, nutmeg, and salt now.
- Turn on your mixer to medium speed. Blend the mixture until it looks very creamy. Ensure there are no strings from the potatoes.
- Place your unbaked crust into the pie plate. Press the edges down with a fork. This makes the pie look very pretty.
- Pour the sweet potato filling into the crust. Smooth the top with a flat spatula. This helps the pie bake very evenly.
- Put the pie in a preheated oven. Bake it at 350 degrees for one hour. The center should be firm but slightly jiggly.
Notes
- Use fresh sweet potatoes for the best natural flavor.
- Do not overmix the eggs into the pie filling.
- Always let the pie cool before you slice it.
- Blind bake the crust for a very crispy bottom.
- Use room temperature eggs for a smoother pie texture.