Ingredients and Weight:
- Sweet potatoes (peeled and cubed): 2 pounds
- Granulated sugar: 1 cup
- Brown sugar: 1 cup
- Evaporated milk: 1 (12-ounce) can
- Heavy cream: 1 (1 pint) carton
- Eggs: 2 large
- Vanilla extract: 1 tablespoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Pie crust: 1 (9-inch) prepared
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Spread sweet potato cubes on the prepared baking sheet.
- Roast sweet potatoes for 45-50 minutes, or until tender.
- In a large bowl, mash roasted sweet potatoes until smooth.
- Add granulated sugar, brown sugar, evaporated milk, heavy cream, eggs, vanilla extract, cinnamon, and nutmeg to the mashed sweet potatoes.
- Mix until well combined.
- Pour filling into the prepared pie crust.
- Bake for 50-60 minutes, or until set.
- Let cool for at least 2 hours before serving.
Nutritional Information:
- Calories: 450
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 105mg
- Sodium: 120mg
- Carbohydrates: 60g
- Fiber: 5g
- Sugar: 30g
- Protein: 5g
Dish Characteristics:
- Rich, creamy, and sweet
- Warm and inviting
- Perfect for Thanksgiving or other special occasions
User Comments:
- "This pie is the best I've ever tasted! It's so smooth and flavorful."
- "The perfect balance of sweet and cinnamony. I couldn't stop eating it!"
- "This pie is a staple in my holiday dessert rotation. It's always a crowd-pleaser."
Special Precautions and Tips:
- For a crunchier crust, brush the edge of the pie crust with egg wash before baking.
- Let the pie cool completely before slicing to prevent it from cracking.
- Serve the pie with whipped cream or ice cream for an extra special treat.
