Sweet Potato Pie

This traditional recipe is a scrumptious dessert perfect any time of the year.

Sweet Potato Pie
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  • 1 recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked pie crust (1/2 of a 15-oz. pkg.)
  • 2 eggs
  • 3/4 cup sugar
  • 1 5 ounce can evaporated milk
  • 3 tablespoons butter, melted
  • 1 teaspoon finely shredded lemon peel
  • Dash ground nutmeg
  • 2 medium sweet potatoes peeled, cooked, and mashed (1-1/3 cups)
Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate.
In bowl beat eggs with whisk. Whisk in sugar, evaporated milk, butter, lemon peel, and nutmeg. Whisk in sweet potatoes until combined. Pour into crust-lined pie plate.
To prevent overbrowning, cover edges of pastry with foil. Bake 30 minutes. Uncover edges and bake 20 to 30 minutes more or until filling is set and knife inserted in center comes out clean. Cool completely. Cover and refrigerate within 2 hours after it cools. Makes 8 servings.

nutrition information

Per Serving: cal. (kcal) 338, Fat, total (g) 15, chol. (mg) 69, sat. fat (g) 6, carb. (g) 45, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 24, pro. (g) 6, vit. A (IU) 8551.88, vit. C (mg) 7.68, Thiamin (mg) 0.19, Riboflavin (mg) 0.24, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.12, Folate (g) 48.38, Cobalamin (Vit. B12) (g) 0.18, sodium (mg) 155, Potassium (mg) 219, calcium (mg) 70.68, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
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