Nat's Sweet Potato Pie
Recipe: #16173
November 28, 2014
Categories: Desserts, Sweet Potato/Yam, Southern, Christmas Potluck, Thanksgiving, Oven Bake, Pies, Kosher Dairy, more
"A wonderful recipe. Prep time does not include the time to bake and cool the sweet potatoes. I often do this the night before. I have only made this recipe with fresh sweet potatoes. Yield 2 pies"
Original is 12-16 servings
Ingredients
Nutritional
- Serving Size: 1 (188.5 g)
- Calories 264.3
- Total Fat - 7.6 g
- Saturated Fat - 4.2 g
- Cholesterol - 85.1 mg
- Sodium - 60.3 mg
- Total Carbohydrate - 44.6 g
- Dietary Fiber - 3 g
- Sugars - 30.2 g
- Protein - 6 g
- Calcium - 72 mg
- Iron - 4 mg
- Vitamin C - 12.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat the oven to 375F and roast the sweet potatoes until very soft- cool, until cold, the sweet potatoes, discard the skin- and put through a ricer or mash.
Step 2
Preheat the oven to 350F.
Step 3
Place each crust into a pie plate and bake for 15 minutes - remove from the oven and sprinkle about 1/4 cup brown sugar ( reserve the rest of the brown sugar, to put into the pie filling) into each pie shell.
Step 4
Mix everything else with the sweet potatoes until fairly smooth - I use a mixer for this.
Step 5
Pour 1/2 of the mixture into each pie shell - bake for 45 minutes or until a toothpick comes at clean.
Tips
No special items needed.
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