The Ingredients
The Filling:
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2 cups Mashed sweet potatoes (about 2 large potatoes)
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1/2 cup (115g) Unsalted butter, softened
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3/4 cup Granulated sugar
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1/2 cup Whole milk or Evaporated milk
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2 large Eggs
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1 tsp Vanilla extract
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1/2 tsp Ground cinnamon
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1/4 tsp Ground nutmeg
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1/4 tsp Ground ginger
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1/4 tsp Salt
The Base:
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1 Unbaked 9-inch deep-dish pie crust (use the recipe from the Apple Pie above!)
The Instructions
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Prepare the Potatoes: Boil the sweet potatoes whole with the skins on for about 40–50 minutes until fork-tender. Run them under cold water; the skins should slip right off. Mash them until perfectly smooth.
Pro Tip: For a “Dream Cake” level of smoothness, run the mashed potatoes through a blender or food processor to remove any stringy fibers.
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The Mix: In a large bowl, cream together the softened butter and sugar. Add the mashed sweet potatoes and mix well.
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The Liquids: Add the eggs, milk, vanilla, and spices. Beat on medium speed until the mixture is light and orange.
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The Pour: Pour the filling into your unbaked pie shell.
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The Bake: Preheat your oven to 175°C (350°F). Bake for 55–60 minutes, or until a knife inserted near the center comes out clean. The pie will still have a slight “jiggle” in the middle, but it will firm up as it cools.
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The Set: Let the pie cool completely on a wire rack for at least 2 hours. Do not cut it warm! It needs time to set its structure.
🍯 The “Menu-Tie” Topping
Since you have Coconut from your Dream Cake and Honey Butter from your cornbread, you can elevate this pie by:
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Toasting a handful of shredded coconut and pecans to sprinkle on top.
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Whipping some heavy cream with a teaspoon of honey for a “Honey-Cream” dollop.
The Ultimate Dessert Trio Comparison
| Pie/Cake | Flavor Profile | Texture | Best Served… |
| Apple Pie | Tart & Spiced | Flaky & Chunky | Warm with Ice Cream |
| Sweet Potato Pie | Earthy & Sweet | Silky & Custard-like | Room Temp/Chilled |
| Pineapple Dream | Tropical & Tangy | Light & Fluffy | Cold from the Fridge |