Sweet Potato Pie IV

Sweet Potato Pie IV

31

"This is a sweet potato pie with optional pecan topping. It uses sweetened condensed milk, as opposed to the more commonly used evaporated milk. Serve with ice cream or whipped cream. Yams may be used instead of sweet potatoes."

Ingredients

15 m {{adjustedServings}} servings 523 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 523 kcal
  • 26%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 56.7g
  • 18%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Boil sweet potato whole in skin for 40 to 50 minutes until done. Run cold water over the sweet potato, and remove the skin. Break apart in a large bowl.
  2. Melt 1/4 cup butter or margarine, and pour it in the bowl with the sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt, and 1 egg. Pour into the unbaked crust.
  3. Bake at 425 degrees F (220 degrees C) for 20 minutes. Remove the pie from the oven and reduce the temperature to 350 degrees F (175 degrees C).
  4. While the pie is baking, prepare the topping. Mix together 1 egg, corn syrup, brown sugar, 1 tablespoon melted butter, maple flavoring, and pecans. Mix thoroughly. Sprinkle over pie.
  5. Bake for another 25 minutes until set.
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Reviews

31
  1. 38 Ratings

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This recipe is quick and easy. The only thing is, if you are using regular sized pie crusts, this recipe makes two pies; if you use the deep dish pie crust, it makes one. The kids loved it and...

I've been eating sweet potato pies all my life during the holiday seasons. This recipe is really good. I've made it twice. Once for Thanksgiving without the topping and then for Christmas wit...

My husband is an avid sweet potato pie lover and he absolutely loved it. I've made it twice so far. I do not use the topping, so I cook it at 350 for 45-50 minutes straight. The condensed mil...