Sweet Potato Pie Recipe

"I have made this many times and it's always enjoyed by my family, it's a nice change from pumpkin. The sweet potatoes must be oven baked not boiled. Prep time does not include baking the sweet potatoes or making the pastry"

Original is 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (173.9 g)
Calories 423.6
Total Fat - 26.1 g
Saturated Fat - 6.6 g
Cholesterol - 81.2 mg
Sodium - 192 mg
Total Carbohydrate - 43.9 g
Dietary Fiber - 1.5 g
Sugars - 21.3 g
Protein - 4.4 g
Calcium - 64.9 mg
Iron - 0.9 mg
Vitamin C - 4 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F, thet oven rack to lowest position.

Step 2

Using a fork prick a few holes into the skin of the sweet potato, then wrap in foil.

Step 3

Place on a small baking sheet and bake until soft and fork tender (about 1 to 1-1/2 hours).

Step 4

Cool slightly then remove all the pulp and place in a large bowl; cool the pulp to room temperature.

Step 5

Add in the butter, both sugars, cream, eggs, nutmeg, cinnamon, flour and vanilla; beat on medium speed of an electric mixer until smooth and combined.

Step 6

Pour the filling onto the pie crust.

Step 7

Place the pie plate on a baking sheet.

Step 8

Bake for about 50-60 minutes or until a knife inserted in the middle comes out clean (the pie will come out of the oven puffed up and then sink after it cools slightly).