Sweet Potato Pie

May 17, 2010

This is a lot like pumpkin pie, but richer, sweeter, and with a softer texture. I prefer it.

  • 2 large sweet potatoes, boiled and mashed
  • 3/4 cups sugar
  • 3 eggs, beaten
  • 1/2 stick butter, melted
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon flour
  • chopped nuts, (optional)
  • 1 tablespoon rum (optional)
  • Pastry for a 1-crust pie

Preheat the oven to 375 degrees.

Roll out the dough and fit into a 9 inch pie pan; crimp the edges. Put into the freezer for 15 minutes. 

Remove pie shell from freezer, prick the bottom and sides all over with a fork, line with aluminum foil and fill with pie weights or beans. Bake for 15 minutes, then remove foil and weights and bake 10  minutes more. Remove from oven and turn heat up to 400 degrees.

In a bowl beat the sugar into the mashed sweet potatoes. Beat in the eggs, then the butter. Add remaining ingredients and pour into the pie shell (it will be quite liquid).

Bake about 3/4 hour.

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