Can sweet potato pie really compete with the other fall favorite desserts? Of course, it can! This pie will prove it so perfectly you’ll have to eat your words… and another slice. Shut-My-Mouth Sweet Potato Pie is caramel-sweet and fluffy on the inside, supported by a buttery, flaky crust and with hints of autumn spices throughout! Top it with a little whipped cream and Shut-My-Mouth Sweet Potato Pie will have you silent as you focus on having another bite!
Ingredients
- 1 (1-pound) sweet potato, with skin
- water, to taste
- 1/2 cup butter, softened
- 1 cup white sugar
- 1/2 cup milk
- 2 large eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon, plus more, to taste, for garnish
- 1 teaspoon vanilla extract
- 1 (9-inch) refrigerated or frozen pie crust
- whipped cream, optional, to taste, store-bought or homemade, for serving
Directions
Step 1 –In a pot, add the whole sweet potato and enough of the water to cover it.
Step 2 –Bring the water to a boil on the stovetop and boil the sweet potato until tender when pierced with a fork, about 40-50 minutes.
Step 3 –Preheat the oven to 350 degrees F.
Step 4 –Transfer the sweet potato from the pot and run it under cold water.
Step 5 –Peel and discard the skin from the sweet potato.
Step 6 –In a bowl, add the sweet potato and break the flesh apart with a fork.
Step 7 –Add the butter and mix with an electric mixer until well-combined.
Step 8 –Add the sugar, the milk, the eggs, the nutmeg, 1/2 teaspoon of the cinnamon, and the vanilla, and beat on medium speed until the mixture is smooth and combined.
Step 9 –Pour the sweet potato mixture into the pie crust.
Step 10 –Bake the pie until a knife inserted into the center comes out clean, about 55-60 minutes.
Step 11 –Transfer from the oven and allow the pie to cool, about 2-4 hours.
Step 12 –Serve with the whipped cream, garnished with the extra cinnamon.
