Sweet Potato Pie

16
Servings
20m
Prep Time
90m
Cook Time
1h 50m
Ready In


"When I was in my 20s, I tried Sweet Potato Pie for the first time and loved it. A decade later, a coworker gave me a recipe. It is for 2 pies, so plan for that or cut the recipe in half for 1 pie. That was almost 20 years ago and I haven't made it since I first got the recipe. Digging through the recipe box I found the Darla's recipe and plan to make it again next time I'm making pies for family. The recipe calls for store bought pie shells, but you can make your own if you prefer. I even made it once for Passover using a Passover pie crust. Serve with whipped cream or Cool Whip, and refrigerate leftovers."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (165.3 g)
  • Calories 322.2
  • Total Fat - 13.7 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 75.8 mg
  • Sodium - 283.8 mg
  • Total Carbohydrate - 45 g
  • Dietary Fiber - 2.1 g
  • Sugars - 27.9 g
  • Protein - 6.5 g
  • Calcium - 66.8 mg
  • Iron - 3.1 mg
  • Vitamin C - 8.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven and cookie sheet to 375 degrees.

Step 2

Peel sweet potatoes and cut into large pieces; then boil sweet potatoes in water until easily pierced with a fork. Cool slightly in large bowl.

Step 3

Use electric mixer to beat potatoes until smooth. Add butter and mix. Add eggs, one at a time, mixing until incorporated after each one. Mix in sugar, spices, salt and milk.

Step 4

Pour into unbaked pie shells. Bake on preheated cookie sheets near cent of oven for 70 minutes or until knife inserted in the center comes out clean.

Step 5

Cool on wire rack. Refrigerate if not serving by the time they are room temperature.

Tips & Variations


  • Electric mixer

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