Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
Sweet Potato Pie
Traditional Cakes & Pies
Prep time:
10 minutesBaking time:
60 to 70 minutes“There was nothing as sweet as Grandma's sweet potato pie on a chilly fall night. ”
Ingredients
Serves 8
- 1 refrigerated piecrust (from a 15-ounce package)
- 2 cups mashed cooked sweet potatoes (about 3 medium)
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon plus 1/8 teaspoon nutmeg, divided
- 1/2 cup milk
- 2 tablespoons butter, melted
- 2 large eggs
- Whipped cream
Directions
1
Preheat oven to 350°F. Fit piecrust into a 9-inch pie plate; flute edges.
2
Beat sweet potatoes in a large bowl with an electric mixer on medium speed until smooth, 1–2 minutes. Add sugar, flour, salt, cinnamon and 1⁄4 teaspoon nutmeg; beat until combined. Add milk, butter and eggs; beat until smooth, about 1 minute. Pour into prepared piecrust.
3
Bake pie until knife inserted near center comes out clean, 60–70 minutes. Cool pie on wire rack. Cut into slices. Serve each slice with a dollop of whipped cream and garnish with remaining nutmeg.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
If Grandma was in a hurry, she used one can (17 ounces) of sweet potatoes in place of the cooked fresh sweet potatoes. And she told us that the center of a sweet potato pie should be slightly underdone even when the rest of the pie is done, as it will finish setting during cooling. That’s why this pie should be tested for doneness near the center, not in the center.
You May Also Like...
Everyday Cooking My Way
Recipes packed with hints & tips to make it your way! Includes useful tips and tricks that show you how to customize each dish to suit your needs... all so simple with full-color photos and easy step-by-step directions.
