Easy Beginner’s Sweet Potato Pie

(Featuring a time-saving pre-made crust)

If you’ve already mastered mashing sweet potatoes, you are more than halfway to making a phenomenal, classic sweet potato pie. Using a quality, store-bought frozen crust takes away all the stress of baking from scratch, letting you focus entirely on getting that smooth, spiced, and rich filling just right.

Equipment Needed:
• Mixing bowl
• Hand mixer (or a strong whisk and a lot of elbow grease)
• Measuring cups and spoons
• Rubber spatula
• Baking sheet (to catch any spills)

Ingredients:

Pre-made pie crust: 1 unbaked 9-inch deep-dish pie crust (found in the freezer aisle)
Mashed sweet potatoes: 2 cups (cooked, peeled, and thoroughly mashed until smooth)
Butter: 1/2 cup (1 stick), melted
Sugar: 3/4 cup granulated white sugar
Milk: 1/2 cup whole milk (or evaporated milk for an even richer texture)
Eggs: 2 large eggs (beaten)
Vanilla Extract: 1 teaspoon
Spices: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger
Salt: Just a pinch

Step-by-Step Instructions:
• Prep and Thaw: Take your frozen pie crust out of the freezer and let it thaw on the counter for about 10 to 15 minutes while you make the filling. Preheat your oven to 350°F.
• Blend the Base: In a large mixing bowl, add your smooth mashed sweet potatoes and the melted butter. Use your hand mixer to blend them together until the butter is completely incorporated.
• Add the Sweetness and Spice: Add the sugar, milk, beaten eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt to the bowl.
• Mix Until Silk: Beat the mixture on medium speed until it is completely smooth, uniform in color, and free of any large potato lumps.
• Fill the Crust: Place your thawed, unbaked pie crust onto a sturdy baking sheet. Carefully pour the sweet potato mixture into the crust, using a spatula to smooth out the top surface.
• Bake to Perfection: Carefully place the baking sheet into the oven. Bake for 55 to 60 minutes.
• The Doneness Test: You’ll know the pie is done when the edges are set and puffy, and the very center has just a slight, tiny wobble when you gently shake the pan.
• Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. The filling will continue to firm up as it cools. Slice and serve with a dollop of whipped cream!