Condensed Milk Sweet Potato Pie
1 9-inch pie crust (homemade or store-bought)
2-3 sweet potatoes (or 2 cups mashed sweet potatoes)
1 14-ounce can (400ml) sweetened condensed milk
¼ cup (113g) unsalted butter, softened
1 teaspoon (4g) ground cinnamon
½ teaspoon (1g) ground nutmeg
½ teaspoon (1g) ground ginger
1 teaspoon (2g) orange zest
1 teaspoon (5ml) vanilla flavoring
Preheat oven to 350°F/177℃.
Blind bake the pie crust by lining the bottom with parchment paper, then add dried beans so the bottom doesn't lift.
Bake for 5 minutes or so at 350°F/177℃, take it out of the oven, remove the beans, and let it cool.
Meanwhile, rinse, peel, and cut the sweet potatoes into chunks. Cover them with water in a medium saucepan by at least an inch.
Heat it over high heat to boiling, then reduce the heat to a simmer. Cook until tender, and the potatoes can be easily pierced with a fork. It usually takes 10-12 minutes, depending on their size.
Drain the water and keep simmering for another minute or until the water evaporates.
Mash the sweet potatoes in a mixing bowl with a handheld mixer. Add the rest of the ingredients: softened butter, condensed milk, eggs, nutmeg, ground ginger, cinnamon, orange zest, salt, and vanilla extract. Mix well.
Pour the pie filling into the prepared crust and bake for 40-50 minutes, until the top is nicely browned and a toothpick inserted in the middle comes out clean.
Remove your sweet potato pie from the oven and let it cool in the pan until room temperature.
Top with whipped cream, toasted pecans, or caramel sauce for pure decadence. Enjoy!
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