The best delicious Southern Sweet Potato Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Southern Sweet Potato Pie recipe today!
Hello my friends, this Southern Sweet Potato Pie recipe will not disappoint, I promise! Made with simple ingredients, our Southern Sweet Potato Pie is amazingly delicious, and addictive, everyone will be asking for more Southern Sweet Potato Pie.
What Makes This Southern Sweet Potato Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Southern Sweet Potato Pie.
Ready to make this Southern Sweet Potato Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
15 oz Package refrigerated
– piecrusts
2 md Sweet potatoes
1 c Sugar
1 c Firmly packed brown sugar
1/3 c Margarine or butter
3/4 c Milk
1 ts Nutmeg
1 ts Vanilla
2 Eggs, slightly beaten
Heat oven to 425 degrees. Prepare piecrust according to package directions
for filled one-crust pie using 9-inch pie pan. Flute edges to stand 1/2
inch above rim, or use braided edge. Boil sweet potatoes in small amount of
water until soft when tested with fork; drain. Peel; mash. Measure 1 1/2
cups of mashed sweet potatoes into large bowl. Whisk in remaining
ingredients; blend well. Pour filling into pastry-lined pie pan. Bake at
425 degrees for 10 minutes. Reduce heat to 350 degrees and bake an
additional 50 to 60 minutes, or until filling is set and knife inserted in
center comes out clean. Cover edge of crust with strips of foil after 30
minutes to prevent excessive browning. Cool. Makes 8 servings. NOTE: 1 1/2
cups of canned pumpkin can be substituted for sweet potaotes; omit nutmeg
and add 2 teaspoons pumpkin-pie spice.
From
Yields
8 Servings
Leave a Reply