Sweet Potato Pie
We prefer a southern sweet potato pie over a traditional pumpkin pie. Perhaps it is because the sweet potato pie does not have all the added spice. This pie is sweet, more dense, and less custardy than a pumpkin pie. You can make the potatoes ahead of time which is a great meal prep.
Avg Cost Per Serving .83
Avg Recipe Cost 6.64
- 1 Pie Pan
- 1 Pie Shield
- 1 Rubber Spatula
- 1 Baking Dish
- 2 Ea Sweet Potatoes Large
- 1/2 Cup Butter
- 1/4 Cup White Sugar
- 1/2 Cup Brown Sugar
- 1/2 Cup Evaporated Milk
- 2 Ea Eggs Beaten
- 1/2 Tsp Ground Cinnamon
- 1 Tbsp Vanilla Extract
- 1 9 in Pie Crust
Preparing the Sweet Potatoes
- Preheat the oven to 400 F
- Wash and scrub the potatoes and dry them with a paper towel
- Rub them in olive oil and sea salt and place into an oven safe dish or pan
- Bake for an hour or more depending on their size. When you can prick them with a fork and they are soft all the way through they are done.
- Remove from the oven and set aside to cook until you can handle them to peel
- If you are making them ahead of time let sit out to cool no longer than 2 hours and refrigerate until you are ready to mix the filling
- Peel and mash the potatoes and set aside into a mixing bowl
- If you are using hot/warm potatoes add the butter right in and it will melt
- If you are using premade cooled potatoes melt you butter and add it to the potatoes
- Add the sugars, cinnamon, and the vanilla to the potatoes
- Add the beaten eggs and evaporated milk
- Mix all the ingredients until combined
- Preheat the oven to 350F
- If you make your own pie crust, kudos to you, we are not that advanced in this recipe. However if you make your own pie crust, you likely are not even reading this far in the recipe. Lol
- Using store bought refrigerated dough , Unroll the pie dough and spread out evenly in the pie dish. You may work with the crust a little to ribbon it, shape it, or make fork marks along the edge.
- Pour the filling into the pie from the middle point, and spread evenly with a rubber spatula.
- Cover your crust with a pie shield
- Bake approximately one hour (varies depending on the size of your potatoes), You will know you can remove it when the middle of pie is set, It no longer jiggles.
- Let this pie cool for at least one hour before serving
- Slice and serve with whipped topping
Calories: 319kcalCarbohydrates: 34gProtein: 3gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 36mgSodium: 215mgPotassium: 98mgFiber: 1gSugar: 21gVitamin A: 430IUVitamin C: 0.3mgCalcium: 62mgIron: 1mg
Tried this recipe?Let us know how it was!