Next, I combine the mashed sweet potatoes with the sugar, brown sugar, and evaporated milk in a large mixing bowl. Using a whisk, I blend everything until it’s fully incorporated. The colors and smells remind me of autumn; it’s so comforting! I then add in the eggs, vanilla, cinnamon, nutmeg, and salt. The mixture should be creamy and thick. I always take a moment to taste the mixture and adjust the spices to my preference—a secret tip for ensuring a delicious pie!
Once my filling is ready, I pour it into the pre-made pie crust and gently spread it out, making sure it fills every corner. I love using a puff pastry crust for an extra flaky texture, but my grandma used to make her own. If you opt for a store-bought crust, press it snugly against the pie dish to prevent any spills. Then, I pop it into the oven and let it bake for about 45 minutes. The smell of the pie baking is heavenly, and I can’t help but sneak a taste when it’s still warm!
When the time is up, I let the pie cool on a wire rack for at least an hour before slicing into it. The filling should be set but still have that wonderful creamy texture. I often serve it with a dollop of whipped cream on top—it’s the perfect finishing touch that adds a light, airy contrast to the sweet, spiced filling.
Pro Tips for Best Results
I tested this recipe three ways—using fresh sweet potatoes, canned sweet potatoes, and even a mix of the two. I found that fresh sweet potatoes provide the best flavor and texture, but if you’re short on time, canned works just fine! Just make sure to drain them well, as excess moisture can lead to a soggy crust.
Another tip is to let your pie cool completely before cutting into it. I know it can be tempting to dig in right away, but allowing it to set will make for cleaner slices and a more beautiful presentation.
Lastly, don’t skimp on the spices! The combination of cinnamon and nutmeg is what gives this pie its warm, comforting flavor. Sometimes I even add a pinch of ground ginger or allspice for an extra kick; it makes the pie feel even more festive!
Common Mistakes to Avoid
One common mistake I see is not measuring the sweet potatoes correctly. When I first made this pie, I grabbed two huge sweet potatoes and ended up with way more filling than I needed. This led to an overflow of sweet potato goodness in my oven—yikes! Stick to the recommended amount for the perfect pie!
Another pitfall is underbaking. I remember one time being too eager to taste the pie and taking it out early. While it looked beautiful, the filling wasn’t fully set, and it fell apart when I sliced it. Make sure to test it with a knife or toothpick; if it comes out clean, you’re good to go!
Also, if you’re opting for a homemade crust, don’t forget to blind-bake it before adding the filling. This ensures that the crust gets perfectly golden and doesn’t turn soggy from the filling. I learned that the hard way, so trust me!
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