Sweet Potato Pie with Condensed Milk

Introduction

Sweet potato pie with condensed milk is a classic dessert that is loved by many. It combines the natural sweetness of sweet potatoes with the rich and creamy flavor of condensed milk. This recipe takes the traditional sweet potato pie to a whole new level, making it even more indulgent and delicious.

Ingredients

For the crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 4-6 tablespoons ice water

For the filling:

• 2 cups mashed sweet potatoes
• 1 cup condensed milk
• 2 eggs
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

Steps

Step 1: Prepare the crust

In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Preheat the oven

Preheat your oven to 350°F (175°C).

Step 3: Make the filling

In a mixing bowl, combine the mashed sweet potatoes, condensed milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix well until all the ingredients are fully incorporated.

Step 4: Roll out the crust

Take the chilled dough from the refrigerator and place it on a lightly floured surface. Roll out the dough into a circle large enough to fit your pie dish. Carefully transfer the rolled-out dough into the pie dish, pressing it gently against the sides and bottom. Trim any excess dough and crimp the edges with a fork or your fingers.

Step 5: Pour in the filling

Pour the prepared sweet potato filling into the pie crust, spreading it evenly.

Step 6: Bake the pie

Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is set and the crust is golden brown. You can insert a toothpick into the center of the pie to check if it comes out clean.

Step 7: Cool and serve

Once the pie is done baking, remove it from the oven and let it cool completely before serving. Serve at room temperature or refrigerate for a few hours for a chilled pie. Enjoy!

Variations

This sweet potato pie recipe can be easily customized to suit your taste preferences. Here are a few variations you can try:

• Add a crumb topping by combining ½ cup brown sugar, ½ cup all-purpose flour, and 4 tablespoons melted butter. Sprinkle the mixture over the pie before baking.
• For an extra crunch, mix in some chopped pecans or walnuts into the filling.
• Add a touch of citrus flavor by incorporating the zest of an orange or lemon into the filling.
• For a spicier twist, add a pinch of cayenne pepper or a dash of cloves to the filling.

Tips

• Make sure to use cooked and mashed sweet potatoes for this recipe. You can bake or boil the sweet potatoes until they are soft and easily mashed.
• If you prefer a smoother texture, you can pass the sweet potato mixture through a sieve before adding it to the pie crust.
• To prevent the crust from becoming soggy, you can blind bake it before adding the filling. Simply line the pie crust with parchment paper, fill it with pie weights or dried beans, and bake it for about 10 minutes before pouring in the filling.
• Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect finishing touch.

Conclusion

Sweet potato pie with condensed milk is a delightful dessert that everyone will love. Whether you’re serving it for a holiday gathering or simply indulging in a sweet treat, this recipe is sure to impress. With its creamy filling and buttery crust, this pie is the perfect balance of flavors. Try out this recipe and enjoy a slice of comfort and sweetness!

FAQs

1. Can I make this pie ahead of time?

Yes, you can make this pie ahead of time. Simply bake it as instructed, let it cool, and refrigerate it until you’re ready to serve. It can be made a day in advance.

2. Can I use store-bought pie crust?

Yes, you can use store-bought pie crust if you prefer. Just make sure to follow the package instructions for blind baking or pre-baking the crust before adding the filling.

3. Can I use evaporated milk instead of condensed milk?

No, evaporated milk and condensed milk have different consistencies and sweetness levels. Condensed milk is needed in this recipe to add a rich and sweet flavor to the pie.

4. Can I freeze this pie?

Yes, you can freeze this pie. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.

5. Can I use pumpkin instead of sweet potatoes?

Yes, you can substitute pumpkin puree for the sweet potatoes in this recipe. The flavor and texture of the pie will be slightly different, but still delicious.