Sweet Potato Pie

Sweet Potato Pie

Di F
Edited on Oct 02, 2004

While living in the South, I found this great alternative to pumpkin, with an extra richness in flavor. This is a 'scratch' recipe, but it can be done with natural pack (no added sugar) sweet potatoes or yams. I now make it anytime during the fall season when I have fresh sweet potatoes at the local farm market, instead of waiting for Thanksgiving. I cook up a whole pot of sweet potatoes and freeze the mixture in 2 1/2 C measured sealed plastic bags just ready for whenever the boys want pie.


2 1/2 C mashed sweet potatoes
1/2 stick (4 Tbs) butter, melted
1/4 C sugar
1/2 tsp salt
1/4 tsp ground nutmeg
3/4 tsp ground cinnamon
3 eggs
3/4 C milk
2/3 C maple syrup
1 tsp (spill a little) vanilla extract
1 unbaked 9" pie crust
whipped cream as garnish if desired


If beginning with fresh potatoes, add potatoes and butter in heavy pot and cook down until mashed.

Combine first seven ingredients in large bowl, stir well and set aside.
Beat eggs, add milk, syrup and vanilla, stir till blended.
Gradually stir egg mixture into sweet potato mixture, and pour into unbaked pie shell.

425 degree oven for 10 minutes, then reduce heat to 325 degress for 1 hour and about 10 minutes. Knife inserted in center will come out clean.

This pie can be served warm with french vanilla ice cream, or cooled completely with whipped cream. I also found it bakes better if the mixture is still warm when filling the unbaked shell.
It also works well to double the recipe and make two... they go fast!

Not a NESTLÉ®-tested recipe.

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