Sweet Potato Pie Recipe
Light & luscious sweet potato pie brings back feelings of nostalgia. It is sure to become a favorite with your family and friends!
Prep Time1 hour hr
Cook Time1 hour hr 10 minutes mins
Total Time2 hours hrs 10 minutes mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 295kcal
- 2 medium sweet potatoes
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup evaporated milk
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon clove
- 1/4 teaspoon ginger
- 2 tablespoons lemon juice
- 1 tablespoon flour
- 1 teaspoon vanilla
- 1 9 inch unbaked pie crust
Wash the sweet potatoes, then add them to a pot and cover with water. Bring the sweet potatoes to a boil over medium high heat, reduce heat, and simmer 40-50 minutes, until tender when poked with a fork. Run cold water over the sweet potatoes, then remove the skins.
Preheat the oven to 350. Add the peeled sweet potatoes to a bowl and mash them with a potato masher. Add the butter, sugar, and brown sugar, and mix until combined.
Add the evaporated milk, eggs, nutmeg, cinnamon, clove, ginger, lemon juice, flour, and vanilla to the sweet potato mixture, and mix until smooth.
Shape the pie crust in a 9 inch pie pan, then poke the bottom of the crust with a fork a few times to prevent air bubbles. Pour the sweet potato filling into the crust. Bake 60-70 minutes, until the center of the pie only jiggles slightly when shaken, and a toothpick inserted in the center comes out clean. Let cool completely before serving.
Calories: 295kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 169mg | Potassium: 283mg | Fiber: 2g | Sugar: 30g | Vitamin A: 8469IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 1mg