Description
A delicious sweet potato pie topped with homemade whipped cream.
Ingredients
Scale
- 1 ½ pounds sweet potatoes (with skins on)
- ½ cup butter (softened)
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 unbaked pie crust (9 inch)
- 2 cups heavy cream
- 2 Tablespoons powdered sugar
- 2 teaspoons vanilla
Instructions
- Fill a large pot with water and place sweet potato in the water whole. Make sure that the sweet potato is completely covered with water.
- Bring water to a boil and beat on medium speed until mixture is smooth.
- Pour filling into unbaked pie crust.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes.
- Let pie cool and then serve with a dollop of homemade whipped cream on top.
- To make whipped topping, combine heavy cream, powdered sugar, and vanilla in a mixing bowl, and whisk until soft peaks form.
- Refrigerate for up to 30 minutes. Just before serving, whisk again until stiff peaks form.
- Top whipped cream with a sprinkle of cinnamon and enjoy!
Notes
- Use fresh sweet potatoes for the best flavor.
- This pie can be made a day ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg