Description
A velvety sweet potato custard pie layered with a light, homemade vanilla whipped cream topping. This dessert balances warm autumn spices with a cool, airy finish.
Ingredients
Scale
- 2 cups mashed roasted sweet potatoes
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup heavy whipping cream, chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pre-baked 9-inch pie crust
Instructions
- Roast sweet potatoes at 400F until tender, scoop out the flesh, and pass through a ricer for a smooth puree.
- In a large bowl, mix the sweet potato puree, melted butter, brown sugar, cinnamon, and nutmeg until smooth.
- Beat in the eggs one at a time, then stir in the evaporated milk until the mixture is uniform.
- Pour the filling into the pre-baked pie crust and bake at 350F for 45-55 minutes, until the edges are set but the center jiggles slightly.
- Remove from oven and cool completely at room temperature for 2 hours, then refrigerate until cold.
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spoon the vanilla whipped cream onto the chilled pie slices just before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American