Best 15 Sweet Potato Pie Ii Recipes

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Sweet potato pie is an American classic dessert that has been enjoyed for generations. It is often served at Thanksgiving and Christmas, but it can be enjoyed at any time of year. Sweet potato pie ii is a variation on the classic recipe that uses a combination of sweet potatoes and yams. This creates a pie with a rich, complex flavor and a smooth, creamy texture. If you are looking for a delicious and easy-to-make sweet potato pie recipe, then you have come to the right place. This article will provide you with everything you need to know to make the perfect sweet potato pie ii.

Here are our top 15 tried and tested recipes!

SWEET POTATO PIE



Sweet Potato Pie image

Make and share this Sweet Potato Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/3 cup butter or 1/3 cup margarine, softened
1/2 cup sugar
2 eggs, lightly beaten
3/4 cup evaporated milk
2 cups mashed sweet potatoes
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
9 inches unbaked pie shells

Steps:

  • In a mixing bowl, cream butter and sugar.
  • Add eggs; mix well.
  • Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
  • Pour into pie shell.
  • Bake at 425 degrees for 15 minutes.
  • Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
  • Cool; Store in refrigerator.

Nutrition Facts : Calories 459.1, Fat 24.4, SaturatedFat 11, Cholesterol 98.2, Sodium 687.6, Carbohydrate 53.4, Fiber 4, Sugar 23.2, Protein 7.7

EASY SWEET POTATO PIE



Easy Sweet Potato Pie image

This is my family's favorite around the holidays. The rum and butter give the pie a rich flavor.

Provided by IRENED

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Yield 8

Number Of Ingredients 10

2 cups cooked and mashed sweet potatoes
2 eggs
1 ¼ cups evaporated milk
⅜ cup white sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons rum
4 tablespoons melted butter
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Into food processor, put sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, rum, eggs and butter or margarine. Blend until smooth. Pour into pie shell.
  • Bake for 10 minutes in preheated oven. Reduce heat to 300 degrees F (150 degrees C). Bake for about 50 minutes more, or until the filling is firm.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 34.2 g, Cholesterol 73.2 mg, Fat 17.6 g, Fiber 2.6 g, Protein 6.7 g, SaturatedFat 7.8 g, Sodium 380.4 mg, Sugar 16.8 g

SWEET POTATO PIE FOR TWO



Sweet Potato Pie for Two image

If having too much leftover pie around is a problem in your household, we've got a solution! We've scaled down sweet potato pie so you can make just enough for two. Substitute an equal amount of pumpkin puree for the sweet potato if you like.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 2 servings

Number Of Ingredients 14

2/3 cup all-purpose flour
3 tablespoons unsalted butter, cut into small pieces, at room temperature
1 tablespoon granulated sugar
1 tablespoon confectioners' sugar
Pinch kosher salt
2 large eggs
1/4 cup heavy cream
2 tablespoons packed dark brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup sweet potato puree
2 tablespoons unsalted butter, melted
1/2 cup mini marshmallows or 2 big dollops lightly sweetened whipped cream, for serving

Steps:

  • For the crust: Put a small baking sheet on a rack in the center of the oven, and preheat to 375 degrees F. Process the flour, butter, granulated and confectioners' sugars and salt in a food processor until the mixture resembles wet crumbs and holds together when squeezed in your palm, about 2 minutes (this takes longer than seems necessary, but be patient). Divide the mixture evenly between 2 disposable 5-inch pie tins, and press the dough very firmly into the bottoms and up the sides, making sure to press it into the corners very well. Smooth and flatten the tops with your fingers or the back of a small spoon.
  • Bake the crusts on the hot baking sheet until the bottom and sides are golden brown (probably more in some spots than in others), about 12 minutes. Let cool completely on a cooling rack.
  • For the filling: Whisk together the eggs, cream, brown sugar, vanilla, cinnamon and allspice in a medium bowl. Whisk in the sweet potato and then the melted butter.
  • Mound the filling in the pie shells, and bake until puffed and the centers still look slightly wet but not loose, 25 to 30 minutes. Transfer to a cooling rack to cool completely before serving.
  • If using marshmallows: Right before serving, preheat the broiler. Pile 1/4 cup mini marshmallows in the center of each pie, and broil until the marshmallows are bubbling and well browned, 30 to 40 seconds. Serve immediately.
  • If not using marshmallows: Dollop each pie with some whipped cream, and serve.

SWEET POTATO PIE II



Sweet Potato Pie II image

My brother loved this pie so much that he learned to make it.

Provided by Cathy Brisco

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 11

2 cups mashed sweet potatoes
¼ pound butter, softened
2 eggs, separated
1 cup packed brown sugar
¼ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup evaporated milk
¼ cup white sugar
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
  • Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.
  • Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.

Nutrition Facts : Calories 449.2 calories, Carbohydrate 60.2 g, Cholesterol 81.6 mg, Fat 21.6 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 10.3 g, Sodium 361.1 mg, Sugar 38.2 g

SWEET POTATO PIE



Sweet Potato Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield One 9-inch pie

Number Of Ingredients 10

1 1/2 cups canned sweet potatoes or 2 to 3 roasted, peeled and pureed sweet potatoes
3/4 cup sugar
2 large eggs
4 tablespoons (1/2 stick) butter, softened
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch salt
1 unbaked 9-inch pie shell, homemade or store-bought

Steps:

  • Preheat the oven to 300 degrees F.
  • In the bowl of an electric mixer, combine the sweet potatoes and 1/2 cup of the sugar, as well as the eggs, butter, milk, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with the remaining 1/4 cup sugar. Allow the pie to stand for 15 minutes before baking to allow the sugar to melt.
  • Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving.

SWEET POTATO PIE I



Sweet Potato Pie I image

This recipe was shared with me by a special friend in Atlanta, GA. It has long been a favorite, and everyone who tastes it says it is the best they have ever had.

Provided by COUGAAR

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 9

1 (1 pound) sweet potato
½ cup butter, softened
1 cup white sugar
½ cup milk
2 eggs
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Steps:

  • Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
  • Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
  • Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 47.8 g, Cholesterol 78.2 mg, Fat 20.6 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 253.7 mg, Sugar 28.3 g

SWEET POTATO PIE



Sweet Potato Pie image

This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. - North Carolina Sweet Potato Commission

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
2 medium sweet potatoes (about 1-1/2 pounds), peeled and cubed
1/3 cup butter, softened
1/2 cup sugar
2 large eggs at room temperature, lightly beaten
3/4 cup evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.

Nutrition Facts : Calories 372 calories, Fat 18g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 300mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

OLD FASHIONED SWEET POTATO PIE



Old Fashioned Sweet Potato Pie image

Make and share this Old Fashioned Sweet Potato Pie recipe from Food.com.

Provided by Chef Aint Bs

Categories     Pie

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups peeled cooked sweet potatoes
1 1/4 cups sugar
1/4 cup melted butter
2 eggs
1 teaspoon vanilla extract or 1 -2 tablespoon Bourbon
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
1 (9 inch) unbaked pie shells
3 egg whites

Steps:

  • Preheat the oven to 350°F.
  • For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly.
  • Add the milk and continue to mix.
  • Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean.
  • Place the pie on a rack and cool to room temperature before covering with meringue.
  • For the meringue, using an electric mixer, beat the egg whites until soft peaks form;.
  • Beat in the remaining 1/4 cup sugar 1 tablespoon at a time.
  • Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry.
  • With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.

SWEET POTATO PIE



Sweet potato pie image

Shine a spotlight on sweet potatoes with this pie. The creamy potatoes work beautifully for the filling, which is encased in a crumbly shortcrust pastry

Provided by Adam Bush

Categories     Dessert

Time 1h45m

Number Of Ingredients 9

500g sweet potatoes
320g sheet of shortcrust pastry
125g butter
250g caster sugar
150ml whole milk
3 eggs
grating of nutmeg
½ tsp ground cinnamon
1 tsp vanilla bean paste

Steps:

  • Fill a large pan with boiling water from the kettle and set over a medium-high heat. Cook the whole, unpeeled sweet potatoes for 30 mins until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
  • Heat the oven to 180C/160C fan/gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans and bake for another 5 mins.
  • Tip the peeled sweet potatoes into a large bowl with the butter and mash with a potato masher until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
  • Tip the sweet potato filling into the pastry case, smoothing the top with a spatula. Bake for 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then remove to a cake stand or serving plate and cut into slices to serve.

Nutrition Facts : Calories 415 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium

SWEET POTATO PIE II



Sweet Potato Pie II image

Make and share this Sweet Potato Pie II recipe from Food.com.

Provided by Candie Yoder

Categories     Dessert

Time 50m

Yield 2 8 inch pies, 16 serving(s)

Number Of Ingredients 7

1 1/2 cups sugar
3 eggs
1 1/2 cups sweet potatoes, cooked and mashed
1 teaspoon vanilla flavoring
1/2 cup butter
1 (12 ounce) can evaporated milk (2/3 cup)
2 pie crusts

Steps:

  • Cream eggs and sugar.
  • Add sweet potato, vanilla flavoring and melted butter, mix then add milk. Mix well.
  • Pour into unbaked pie shells.
  • Bake for 1 hour at 350 degrees F.
  • Serves 8 for each pie.

Nutrition Facts : Calories 258, Fat 13.5, SaturatedFat 6.6, Cholesterol 61.1, Sodium 185.3, Carbohydrate 31.3, Fiber 0.5, Sugar 20, Protein 3.6

EASY SWEET POTATO PIE



Easy Sweet Potato Pie image

"I've been preparing this glazed pecan-topped pie for so long that I can't recall when I came across the combination of ingredients my family liked best," relates Anita Ammerman of Albemarle, North Carolina. "It always draws lots of compliments."

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 cups sugar
2 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups mashed cooked sweet potatoes (about 3 potatoes)
1 unbaked pastry shell (9 inches)
GLAZE:
1/2 cup sugar
2-1/4 teaspoons all-purpose flour
2 tablespoons butter, melted
2 tablespoons evaporated milk
1/4 cup pecan halves

Steps:

  • In a bowl, combine sugar, flour, milk, egg and vanilla. Stir in the sweet potatoes. Pour into pastry shell. For glaze, combine the sugar, flour, butter and milk; drizzle over sweet potato mixture. Garnish with pecans. Cover edges or pastry loosely with foil. , Bake at 375° for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted in the center comes out clean.

Nutrition Facts : Calories 498 calories, Fat 15g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 171mg sodium, Carbohydrate 88g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.

THE BEST SWEET POTATO PIE



The Best Sweet Potato Pie image

I love this recipe's rich, sweet potato flavor and irresistibly buttery crust. Sour cream makes the filling super smooth, and the brown sugar and spices make it extra cozy. There's no doubt that this is the best sweet potato pie! -Shannon Norris, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 8 servings.

Number Of Ingredients 20

CRUST::
1 large egg yolk
1/4 to 1/2 cup ice water, divided
2-1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold shortening, cubed
1/2 cup cold butter, cubed
FILLING::
2-1/2 pounds sweet potatoes
2/3 cup packed brown sugar
1/2 cup sour cream
3 large eggs, lightly beaten
1/3 cup butter, melted
1 tablespoon bourbon
2 teaspoons vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Optional toppings: Whipped cream and sugared cranberries

Steps:

  • In a small bowl, mix egg yolk with 1/4 cup ice water; set aside. Place flour, sugar and salt in a food processor; pulse until blended. Add shortening and butter; pulse until shortening and butter are the size of peas. While pulsing, add egg yolk mixture. Add just enough of remaining ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight. , Preheat oven to 400°. Scrub sweet potatoes; place in a 13x9-in. baking pan with 1-1/2 cups water. Bake until tender, 45-50 minutes. Meanwhile, on a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Roll remaining disk to 1/8-in. thickness; cut into desired shapes with floured 1-in. cookie cutters. Place on a parchment-lined baking sheet. Refrigerate crust and cutouts for at least 30 minutes., Peel potatoes when they are cool enough to handle; place in a food processor. Pulse to coarsely mash. Add brown sugar and the next 8 ingredients; blend until smooth. Pour filling into chilled crust. Bake on lowest oven rack 15 minutes. Reduce oven setting to 350°; bake until center is just set, 20-25 minutes. Bake crust cutouts on an upper oven rack until golden brown, 10-12 minutes. Cool on a wire rack; decorate pie with cutouts and toppings as desired.

Nutrition Facts : Calories 726 calories, Fat 37g fat (18g saturated fat), Cholesterol 147mg cholesterol, Sodium 500mg sodium, Carbohydrate 88g carbohydrate (38g sugars, Fiber 6g fiber), Protein 10g protein.

SWEET POTATO PIE 2.0



Sweet Potato Pie 2.0 image

Provided by Alton Brown

Categories     dessert

Time 3h40m

Yield 8 servings

Number Of Ingredients 8

2 medium sweet potatoes (about 21 ounces/595 grams)
150 grams (3/4 cup) dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
3/4 cup (177 milliliters) heavy cream
2 large eggs
1 (9-inch) premade pie crust, fully baked and cooled

Steps:

  • Preheat the oven to 400 degrees F with an oven rack in the center position.
  • Place the sweet potatoes on a quarter sheet pan or baking dish and roast until fork-tender, about 1 hour. Transfer to a plate and cool to room temperature, about 30 minutes. Meanwhile, reduce the oven temperature to 350 degrees F.
  • Peel the sweet potatoes and discard skin. Weigh the sweet potato flesh. You should have between 340 and 380 grams (12 to 13 1/2 ounces).
  • Transfer sweet potatoes to bowl of stand mixer and beat with the paddle on medium-high speed until smooth, about 1 minute. Kill the mixer, add the sugar, cinnamon, nutmeg, and salt, and beat on medium-high until smooth, about 30 seconds. Turn off the mixer and scrape down the paddle and bowl. Add the cream and eggs, then beat on low speed until well-combined, about 1 minute.
  • Place a fine-mesh sieve over a medium bowl, then pour the sweet potato mixture through the sieve. Use a rubber spatula to press the filling through the sieve and strain out any sweet potato fibers; it will take some effort but is well worth it for a silky pie. Transfer to the pie crust and smooth the top.
  • Bake until the pie just jiggles slightly in the center and has reached an internal temperature of 165 to 175 degrees F, 40 to 45 minutes. Cool on a wire rack for at least 1 hour. Serve at room temp or chill completely before slicing. Refrigerate any leftovers.

SWEET POTATO-PECAN PIE II



Sweet Potato-Pecan Pie II image

Make and share this Sweet Potato-Pecan Pie II recipe from Food.com.

Provided by Patricia Hill

Categories     Pie

Yield 8 serving(s)

Number Of Ingredients 15

3 sweet potatoes, cooked and mashed
1 tablespoon unsalted butter
2 eggs
1 cup evaporated milk
3/4 cup light brown sugar
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg (I like to grind it fresh.)
1/2 teaspoon salt
1 cup pecans, chopped
1 pint whipping cream
3 tablespoons confectioners' sugar
1 pie crust

Steps:

  • Place crust in lightly greased pie tin.
  • Filling: Whis k together 1 cup of sweet potatoes and 1 tbsp.
  • butter.
  • In a large bowl beat two eggs until well mixed; add the sweet potatoes to the eggs.
  • In a separate bowl, mix together the evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon, nutmeg, and salt, then add to the sweet potato mixture and mix well.
  • Pour this combined mixture into the pie crust. Sprinkle 1 cup chopped pecans evenly over the top (they may sink into the mixture, that's OK). Bake at 375 degrees for 35-45 minutes (until tester comes out clean). Let pie cool.
  • To make topping: Whip cream until soft peaks form, then add confectioners' sugar and continue to whip until stiff peaks form.
  • Use pastry tube with star tip to decorate pie.

Nutrition Facts : Calories 679.5, Fat 44.4, SaturatedFat 19.2, Cholesterol 147.3, Sodium 402.7, Carbohydrate 66.2, Fiber 3.7, Sugar 31.1, Protein 8.4

SWEET POTATO PIE VII



Sweet Potato Pie VII image

The Sweet Potato Pie is a southern tradition that is a thick, creamy and not-too-sweet desert. Recipe is very simple and quick to make. You can add various spices like cinnamon, ginger or nutmeg to sugar mixture to add a little spicy flavor.

Provided by kimberly woods

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

1 (9 inch) unbaked pie crust
2 cups cooked and mashed sweet potatoes
2 tablespoons butter, softened
2 eggs, beaten
1 cup white sugar
1 tablespoon all-purpose flour
½ teaspoon salt
½ cup buttermilk
¼ teaspoon baking soda
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together mashed sweet potatoes, butter or margarine, and eggs. In a separate bowl, mix together sugar, flour, and salt. Mix in spices if desired. Add to sweet potato mixture and stir well.
  • Mix together buttermilk and baking soda. Add to sweet potato mixture and stir well. Mix in vanilla extract. Pour filling into pastry shell.
  • Bake in preheated oven for 70 minutes, until set in center.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 47.3 g, Cholesterol 54.7 mg, Fat 11.8 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 4.2 g, Sodium 373.7 mg, Sugar 29.2 g

Tips:

  • For the best flavor, use fresh, organic sweet potatoes. Avoid potatoes that are bruised or have blemishes.
  • Bake the sweet potatoes until they are very soft, about 45 minutes to an hour. This will make them easier to mash and will result in a smoother pie filling.
  • Use a food processor or blender to mash the sweet potatoes until they are very smooth. This will help to prevent lumps in the pie filling.
  • Add a little bit of maple syrup or honey to the sweet potato filling to taste. This will help to balance out the sweetness of the pie.
  • Use a deep-dish pie crust for this recipe. This will help to prevent the pie filling from overflowing.
  • Bake the pie at a high temperature for the first 15 minutes, then reduce the temperature to finish baking. This will help to create a crispy crust and a smooth, creamy filling.
  • Let the pie cool completely before serving. This will help to set the filling and make it easier to slice.

Conclusion:

Sweet potato pie is a classic Southern dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its creamy, flavorful filling and crispy crust, sweet potato pie is sure to be a hit at your next gathering.

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