Sweet Potato Pie
This delightful recipe has been passed down through generations and is sure to become a favorite in your home. This Sweet Potato Pie is a delicious and comforting dessert perfect for any occasion. It's easy to make and can be enjoyed by people of all ages.
This delightful recipe has been passed down through generations and is sure to become a favorite in your home. This Sweet Potato Pie is a delicious and comforting dessert perfect for any occasion. It's easy to make and can be enjoyed by people of all ages.
- Carbohydrate 237.813626656697 g
- Cholesterol 265.825000216431 mg
- Fat 143.619638158043 g
- Fiber 5.23529997209402 g
- Protein 23.7112092348512 g
- Saturated Fat 76.2776204357935 g
- Serving Size 1 1 - 9 inch pie (792g)
- Sodium 1667.25723136246 mg
- Sugar 232.578326684603 g
- Trans Fat 11.5320080827544 g
- Calories 2315 calories
Step-by-step
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
- Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
A sixty-minute baking window leaves zero margin for error when dealing with a dense sweet potato custard. Attempting to shorten prep by chopping the potato before boiling floods the cell walls with excess water, causing a soggy crust and weak starch structure later. Boiling the sweet potato whole in its skin for 40 to 50 minutes protects the interior flesh, allowing native amylase enzymes to convert raw starches into sweet maltose at temperatures between 135°F and 170°F before additional sugar is introduced into the bowl. Skipping this whole-boil step leaves the puree grainy, watery, and dull. While an electric hand mixer efficiently shears through fibrous potato strands, a standard potato ricer serves as a smart equipment workaround to prevent incorporating excess air that would expand violently inside the oven.
Chemical interactions during the final mix determine whether the filling sets or separates. Softened butter coats the starch molecules, preventing water absorption that would otherwise turn the batter heavy and gummy. Egg proteins coagulate in tandem with milk proteins around 160°F, creating a stable gelatinous network that holds free moisture without weeping into the unbaked crust. Meanwhile, aromatic terpenes in ground cinnamon and nutmeg dissolve into egg yolk lipids rather than evaporating out of the top crust during the bake. When set in a 350°F (175°C) oven for 55 to 60 minutes, trapped steam forces the protein lattice to expand upward like a soufflé, eventually settling into a dense, uniform custard as the interior cools. A clean knife inserted near the center provides visual proof that egg coagulation is complete without curdling the dairy fats.
