Irresistible Sweet Potato Pie: A Classic Comfort Dessert

Serving: Top with whipped cream or a dollop of Greek yogurt. Sprinkle with a pinch of cinnamon for a decorative touch.
Storage: Cover and refrigerate leftover pie for up to 4 days. For longer storage, wrap slices individually and freeze for up to 3 months. Thaw in the fridge before serving.
Variations:

Vegan-Friendly: Replace butter with vegan butter, evaporated milk with coconut milk, and eggs with a flaxseed egg substitute.
Spiced Up: Add 1/4 teaspoon of cloves or cardamom for a more robust flavor.
Nutty Twist: Sprinkle chopped pecans over the top before baking for a crunchy texture.
Gluten-Free Option: Use a gluten-free pie crust to accommodate dietary needs.
FAQ:
Q: Can I use canned sweet potatoes?
A: Yes, canned sweet potatoes work well. Just drain them thoroughly before mashing.

Q: Do I have to pre-bake the crust?
A: It’s not necessary for this recipe, but you can blind-bake it for a crisper crust if you prefer.

Q: Can I make the pie ahead of time?
A: Definitely! Sweet potato pie tastes even better the next day. Prepare it a day in advance and refrigerate until ready to serve.