Happy Pi Day! I realize this is not the time of year I should be sharing Sweet Potato Pie…but I’m sharing it anyway =). Who says you can’t eat Sweet Potato Pie in March?? Trust me. It’s just as delicious in March as it is in November! Don’t be confused thinking sweet potato pie is just pumpkin pie made with sweet potatoes. It’s not! It tastes completely different – almost like a cross between pumpkin pie and chess pie. Give it a try and let me know what you think! (It’s totally normal for this song to pop into your head every time you eat this too!) Enjoy!

Sweet Potato Pie

3 tbsp all-purpose flour
1-2/3 cups granulated sugar
1/4 tsp ground nutmeg
pinch salt
1 cup mashed sweet potatoes
2 large eggs
1/4 cup light corn syrup
1/2 cup butter, softened
3/4 cup evaporated milk
1 unbaked pastry shell (9 inches)

1. In a small bowl, whisk together the flour, sugar, nutmeg and salt. In a large bowl, beat the potatoes, eggs, corn syrup, and butter until smooth. Add flour mixture and continue to beat until combined. Gradually stir in milk. Pour into pastry shell.
2. Bake at 350° for 55-60 minutes or until center is set. (If top browns before center is set, cover loosely with aluminum foil.) Cool completely before serving. Serve with whipped cream at room temperature or cold. Store leftovers in the refrigerator.
*from Taste of Home

Categories: Pies and Tarts

2 Responses so far.

  1. michael says:

    I make sweet potato pie all the time. this one has to be the best one in years.. I made one change in it I cut the sugar in half.

Leave a Reply