Sweet Potato Pie V6 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“Aside from being delicious, sweet potatoes are a good source of vitamin A. This pie is a nice alternative to pumpkin pie.” - by GINGER P
Original recipe yields 1 - 9 inch pie
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, combine the sweet potatoes and melted butter. Stir in sugar. Beat in the eggs one at a time. Stir in half-and-half and vanilla. Pour into pie shell and sprinkle top with ground nutmeg.
- Bake 10 minutes at 400 degrees F (200 degrees C), then reduce oven temperature to 375 degrees F (190 degrees C), and bake 35 minutes more.
Amount Per Serving (8 total)
- 712 cal
- 34 g
- 100.1 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"Inedible! Maybe the 3 cups of sugar is a typo?!? Only make this one if you scale back on the sugar and don't mind that the rest of the recipe is extremely high fat. I tried this recipe only because..." See more I had all of the ingredients on hand, but next time I will run to the store instead."
"This pie was swimming in the butter and it was too SWEET, and I had left out half a cup of sugar . The pie coats your mouth with a layer of fatty butter. Must be a typo on sugar and butter because t..." See morehe pie was definately overboard on the two. Definately would not make again."
"I made some pretty serious modifications to this recipe and it turned out fantastic (see my custom version) but my rating is based on the recipe as written. It has serious flaws and I urge you to use..." See more it for inspiration but heed the warnings of the reviewers. If you've ever baked a pumpkin pie you would know that 3 cups of sugar is WAY too much for this pie. Sweet potato is already sweeter than pumpkin to begin with so doesn't need much to sweeten it up. I used 1 cup and it was plenty. I used only 1/2 cup butter and can't imagine how greasy the end result would be if you actually used 2 sticks of butter in this. I reduced the half and half to 3/4 cup to get the consistency I felt was right. It will be a pretty runny consistency, similar to pumpkin pie, but will set up as it bakes. I have to say I like the method of sprinkling the nutmeg on top. It makes for a very pretty presentation. I also mixed a bit of it into the batter. It compliments the sweet potato really well and I didn't feel any other spice was needed. Make sure you store this in the fridge and serve cold."
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