Easy Sweet Potato Pie Recipe This Thanksgiving

Easy Sweet Potato Pie Recipe This Thanksgiving

Roasted sweet potatoes and all the traditional warm spices combine in a beautiful, and sweet pie. This will become one of your favorite sweet potato recipes and surely your favorite pie recipe.

Course Dessert

Cuisine American

Budget Frugal

Prep Time 15

Cook Time 1 8

Cooling time 20

Total Time 1 43

Servings

Calories 385kcal

Equipment

Pie Pan standard 9" pie plate
Baking sheet
Medium saucepan
Food processor
Bowl with lid for chilling the filling

Ingredients

2 cups mashed cooked sweet potatoes use 2-3 large fresh sweet potatoes
¾ cup packed brown sugar
1 ¼ teaspoon pumpkin pie spice
½ teaspoon ground nutmeg
½ teaspoon cinnamon
⅛ teaspoon salt
4 tablespoons butter melted
10 ounces evaporated milk divided
3 large eggs lightly beaten
½ cup granulated sugar
1 tablespoon vanilla extract
1 Prepared pie crust or store-bought pie shell

Instructions

Puncture three large washed sweet potatoes (yams) several times with a fork. Roast the sweet potatoes in a 350 degree oven, unpeeled, until a knife slides in easily, about 20 minutes.
Allow the sweet potatoes to cool until safe to handle, then peel and cube them. Place the cubed sweet potatoes in a food processor and pulse until smooth.
Measure out 2 cups of sweet potato puree and put in a medium-sized pot with the packed brown sugar, the spices, salt, the ½ stick melted butter, and one 5 oz can of evaporated milk.
Heat over a low flame, whisking until the brown sugar is completely dissolved and the mixture begins to bubble. Remove from heat and allow to cool.
In a medium-sized bowl, beat the three eggs with a fork. Add the second can of evaporated milk, granulated sugar, and vanilla to the eggs and continue beating until creamy.
Pour the cooled sweet potato mixture into a large bowl. Stir in the egg mixture. Blend thoroughly with a whisk and refrigerate until ready to use.
Pour the filling into a single unbaked pie crust. Bake in a 350 degree oven until the pie puffs up and the center is only slightly jiggly. Approximately 68 minutes.
Remove from oven and allow to cool to room temperature. Refrigerate.
If you wish to use the crust cut-out decoration it is best to add them just before serving.

Notes

Nutritional information does NOT include the pie crust(s).

Nutrition