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How to Make Sweet Potato Pie

I love to cook and bake, and I want you to know that you can do it, too. If you can read, you can cook!

Sweet potato pie

Sweet potato pie

Why Sweet Potato Pie?

Now that the temperature is cooling down and we are approaching the fall season, I like to make foods that enhance the season. Sweet potato pie is certainly one of those desserts that spell "fall."

Recently, someone gave us a bag of sweet potatoes—and instantly I thought of sweet potato pie. I'd never made one before but had always wanted to, so this seemed like the perfect opportunity.

I found this recipe on the Taste of Home website. It was very simple to make, and the pie turned out to be just as delicious as I thought it would be. It looks just like a pumpkin pie and actually tastes similar but the texture is slightly different and you can tell, it's sweet potatoes.

This is a very Southern dessert. There are many Southern recipes I love, and this one is on the top of the list. You won't regret trying it.

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Cook Time

Prep timeCook timeReady inYields

35 min

45 min

1 hour 20 min

6 to 8 servings

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Ingredients

Ingredients

Ingredients

  • 2 or 3 medium sweet potatoes, peeled and cubed (2 cups cooked and mashed)
  • 1/2 cup butter, softened
  • 2 large eggs, room temperature, lightly beaten
  • 3/4 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 unbaked pastry shell 9 inches, (I used a 10 inch glass plate

Note About Pie Crusts

If you are intimidated by making pie crusts, use the ready-made pie crusts from the store. Just bring it to room temperature, roll it out, and place it in your pie plate.

I am not the best at making pie crusts, so I use the store-bought ones a lot. So don't feel bad about using it—your pie is still homemade!

Directions

  1. Preheat oven to 425 degrees.
  2. Place the sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat. Cook uncovered, until tender, 13 to 15 minutes. Drain potatoes and return to the pan. Mash until very smooth. Cool to room temperature.
  3. In a bowl, cream the butter and sugar. Add eggs and mix well. Add milk, 2 cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt. Mix well.
  4. Pour the mixture into the pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees bake until set or a knife inserted in the center comes out clean, about 35 to 40 minutes longer. Cool.
  5. Store the pie in the refrigerator. Top with a dollop of whipped cream or your favorite vanilla ice cream.

© 2020 Rachel L Alba

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