How To Freeze Sweet Potato Pie: Sweet Potato Pie (+Best Tips & Tricks For Success!)
Here's how to freeze sweet potato pie so you can prepare it ahead of time or simply enjoy some tasty leftovers! Freezing your sweet potato pie is a fantastic way to prep for the holidays! In fact, I'm going to show you all of my favorite tips and tricks for making sure your pie is just as tasty as when it was first prepared!
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Instructions
Put your sweet potato in a pot and cover with water. Boil for 40 to 50 minutes, or until the potato is fork-tender. Remove the sweet potato from the pot and run it under cold water, then remove skin.
Preheat oven to 350°F (175°C). Prepare your pie crust and transfer it into an un-greased pie pan.
Transfer the sweet potato to a bowl and break it down into smaller pieces. Add butter and blend with an electric mixer until you reach a smooth consistency.
Then, in the same bowl, add your sugar, eggs, milk, vanilla extract, nutmeg, salt and cinnamon and mix until blended. Pour the mixture into your unbaked pie crust
Bake at 350°F (175°C) for 55 to 60 minutes until the center is set and a tooth pick comes out clean.
Remove your pie from the oven and let it cool before serving.
Notes
For extra flavor, replace the cinnamon and nutmeg with up to 2 teaspoons of pumpkin pie spice.
For an extra quick prep time, pierce your sweet potato with a fork and microwave them for 8-10 minutes. Allow them to cool and then peel the skin.
If you don't have a food processor, are want a superbly creamy sweet potato filling, you can also use a blender. Add all of the filling ingredients and pulse until smooth.
To store: Wrap your pie with aluminum foil or plastic wrap and store in the fridge for up to 3-4 days.
To freeze: Wrap any leftovers in plastic wrap and then a layer of aluminum foil or in an airtight container for up to 3 months. Allow it to thaw overnight in the fridge before serving.
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