If you see that the outer areas are firm, the center just wiggles a bit, and a knife or skewer comes out moist but clean, your pie is done! Another way to tell that your sweet potato pie is cooked to perfection is to check for a slight jiggle right in the middle of the pie.Sweet potatoes often have some residual dirt that needs to be removed. Don’t skip washing and drying your sweet potatoes before you bake them.Garnish with whipped cream and cinnamon sprinkled on top.Cool – Remove it from the oven and allow it to cool for about 30 minutes.Assemble the Pie – Pour the filling into the crust and bake at 350℉/177℃ for 50-60 minutes, or until the top is nicely browned or a skewer inserted in the middle of the pie comes out clean.Final Stretch – Finally, add the evaporated milk and vanilla, and continue mixing until everything looks smooth and creamy.Continue mixing until everything is fully incorporated. After the eggs, add the white sugar, brown sugar, ginger, nutmeg, cinnamon, cloves, and salt.

Add More Stuff – Then, add the eggs and mix to combine.Add Butter – Next, add the softened butter and continue mixing until thoroughly combined, about one minute.Place the sweet potatoes in a mixing bowl, and mash them using a handheld mixer. Make Puree – When your sweet potatoes are cool to the touch, peel them and discard the skin.The Pie Crust – Next, grease a 9-inch pie pan using a baking spray, add the pie crust and set it aside.Bake them for 45 minutes or until very tender, then remove them from the oven and let them cool. Prepare the Sweet Potatoes – Wash and dry the sweet potatoes using a paper towel.

Sweet potato pie recipe