What To Know
- Top the pie with a sprinkle of cinnamon or nutmeg for a touch of extra spice.
- Whether you’re celebrating a special occasion or simply craving a comforting dessert, this sweet potato pie with condensed milk recipe is sure to impress.
- To make a gluten-free crust, use a gluten-free flour blend in place of the all-purpose flour.
Are you ready to embark on a culinary adventure that will tantalize your taste buds and warm your soul? Look no further than our irresistible sweet potato pie with condensed milk recipe. This classic dessert combines the velvety sweetness of sweet potatoes with the rich, creamy goodness of condensed milk, creating a harmony of flavors that will leave you craving more.
Ingredients:
Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/4 cup ice water
Filling:
- 4 large sweet potatoes, peeled and cut into chunks
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Instructions:
1. Prepare the Crust:
- In a large bowl, whisk together the flour and salt.
- Add the butter cubes and use your fingers to work them into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together.
- Form a ball with the dough, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Cook the Sweet Potatoes:
- Place the sweet potato chunks in a large pot and cover with water.
- Bring to a boil, then reduce heat and simmer until the sweet potatoes are tender, about 15-20 minutes.
- Drain the sweet potatoes and mash them until smooth.
3. Make the Filling:
- In a large bowl, combine the mashed sweet potatoes, evaporated milk, condensed milk, eggs, vanilla extract, cinnamon, nutmeg, and cloves.
- Mix well until smooth.
4. Assemble the Pie:
- Preheat oven to 350°F (175°C).
- On a lightly floured surface, roll out the dough to a 12-inch circle.
- Transfer the dough to a 9-inch pie plate and trim the edges.
- Pour the sweet potato filling into the pie crust.
5. Bake the Pie:
- Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is set.
- Let the pie cool for at least 1 hour before serving.
Variations:
- Spiced Sweet Potato Pie: Add 1 teaspoon of pumpkin pie spice to the filling for an extra boost of flavor.
- Creamy Sweet Potato Pie: Add 1/2 cup of heavy cream to the filling for a richer, creamier texture.
- Chocolate Sweet Potato Pie: Add 1/2 cup of semisweet chocolate chips to the filling for a decadent twist.
Serving Suggestions:
- Serve the pie warm with a dollop of whipped cream or vanilla ice cream.
- Top the pie with a sprinkle of cinnamon or nutmeg for a touch of extra spice.
- Pair the pie with a glass of sweet tea or coffee for the perfect cozy treat.
The Perfect Pie for any Occasion:
Whether you’re celebrating a special occasion or simply craving a comforting dessert, this sweet potato pie with condensed milk recipe is sure to impress. Its velvety texture, sweet and spicy flavor, and flaky crust make it a timeless classic that will be enjoyed by all.
FAQ:
Q: Can I use canned sweet potatoes for this recipe?
A: Yes, you can use 2 cans (15 ounces each) of canned sweet potatoes, drained and mashed, instead of fresh sweet potatoes.
Q: How can I make a gluten-free crust?
A: To make a gluten-free crust, use a gluten-free flour blend in place of the all-purpose flour.
Q: How long can I store the pie?
A: The pie can be stored in the refrigerator for up to 3 days.
