Sweet Potato Pie
A sweet potato pie recipe made with fresh mashed sweet potatoes, evaporated milk, sugar, and spices with a crumb topping.
Servings 12 servings
- 9 inch pie crust thawed according to package directions
- 1 1/2 cups mashed sweet potatoes cooled to room temperature
- 2 eggs
- 1 1/4 cup sugar
- 12 oz evaporated milk
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup butter cold
- whipped cream and additional cinnamon
Place thawed pie crust dough in a deep dish pie plate and set aside.
In a mixing bowl, beat mashed sweet potatoes, eggs, sugar, evaporated milk, cinnamon, nutmeg, and vanilla until smooth.
Pour into pie crust.
Bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees, and bake another 15 minutes.
Meanwhile, blend crumb ingredients in a mixing bowl with a pastry blender or in a food processor until coarse crumbs form.
Remove pie from oven and sprinkle topping evenly over pie.
Return to oven and bake an additional 15 - 20 minutes or until center is just set.
Allow pie to cool completely before slicing and serving with optional garnishes.
Calories: 901kcal | Carbohydrates: 108g | Protein: 12g | Fat: 45g | Saturated Fat: 16g | Cholesterol: 45mg | Sodium: 698mg | Potassium: 309mg | Fiber: 4g | Sugar: 28g | Vitamin A: 2585IU | Vitamin C: 0.9mg | Calcium: 118mg | Iron: 4.5mg