Sweet Potato Pie | Midwest Living

Sweet Potato Pie

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Sweet Potato Pie

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  • Makes: 8 servings
  • Prep 30 mins
  • Bake 55 mins

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The surprise ingredient, instant vanilla pudding, helps form the filling for this spiced pie.

Ingredients

  • 2 medium sweet potatoes (1 pound), peeled and cut into 2-inch pieces
  • Southmoreland's Pastry for Single-Crust Pie (see recipe)
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup butter, melted
  • 1 4-serving-size package French vanilla instant pudding and pie filling mix
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 5 - ounce can (2/3 cup) evaporated milk
  • Whipped cream (optional)

Directions

  1. In a large saucepan, cook potatoes in enough boiling water to cover for 20 to 25 minutes or until very tender. Drain; cool slightly.
  2. Meanwhile, prepare and roll out Southmoreland's Pastry for Single-Crust Pie. Set pastry-lined pie plate aside.
  3. In a large mixing bowl, beat potatoes with an electric mixer until very smooth. Measure 1-1/4 cups mashed potatoes for the pie in the large bowl. Reserve any remaining mashed potatoes for another use. Beat eggs, granulated sugar, brown sugar, melted butter, vanilla pudding, cinnamon, nutmeg, ginger and cloves into the 1-1/4 cups mashed sweet potatoes. Stir in evaporated milk. Pour into pastry-lined pie plate. To prevent overbrowning, cover edge of pie with foil.
  4. Bake in a 350 degree F oven for 30 minutes. Remove foil. Bake for 25 to 35 minutes more or until a knife inserted near center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. If you like, serve with whipped cream.

Nutrition Facts

(Sweet Potato Pie)

Servings Per Recipe 8, Fat, total (g) 20, vit. A (IU) 4908, vit. C (mg) 1, pro. (g) 5, carb. (g) 66, sodium (mg) 708, fiber (g) 2, cal. (kcal) 460, calcium (mg) 151, iron (mg) 2, chol. (mg) 86, sat. fat (g) 10

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