Ingredients
Scale
- 2 pounds sweet potatoes (about 5 medium)
- 3/4 cup packed brown sugar
- 1/2 cup 2% reduced-fat milk
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon five-spice powder or pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 large eggs, lightly beaten
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Instructions
- Preheat oven to 375°.
- Pierce sweet potatoes several times with a fork. Place sweet potatoes on a baking sheet. Bake at 375° for 1 hour and 15 minutes or until tender. Cool slightly. Peel and discard skins. Place the pulp in a medium bowl, and mash. Add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to pulp. Beat with a mixer at medium speed until well blended.
- Fit refrigerated pie dough into a 9-inch pie plate; fold edges under, and flute. Pour sweet potato mixture into pie shell. Bake at 375° for 55 minutes or until a knife inserted in center comes out clean. Cool pie completely on a wire rack.
Notes
- Follow this tip: For the best possible results, give your pie 24 hours to cool and rest before cutting into it. If you’re on a tighter schedule, four hours is the bare minimum.
- Read More: 5 Mistakes to Avoid when making Sweet Potato Pie…
- Prep Time: :10
- Cook Time: 1:30
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 10