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Good Ol' Boy Pie

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Bobbie Ramey

A jar of homemade peach butter served as inspiration when thinking about a way to jazz up regular sweet potato pie, a Georgia favorite. Garnish with whipped cream, if desired.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 60.8g
  • 20%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, combine peach preserves, sweet potato, evaporated milk, brown sugar, eggs, salt and spice. Beat until smooth. Pour into pie crust. Sprinkle the pecans around the edge of the filling.
  3. Bake in the preheated oven for 40 minutes, or until filling is set and crust is golden brown.
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Reviews

KIM_E
21
2/5/2004

I made this for Thanksgiving. It was good, but I felt that 1cup of peach preserve was too much. The peach taste was too strong, but it also could have been the type of preserve I used.

BUSHINSKI
18
11/27/2002

My husband says it's the best sweet potato pie he has ever had! I used a mixture of apricot preserves and orange marmalade instead of the peach preserves and it was great!

JUDI LEAMING
15
2/5/2004

A real "husband-pleaser"! Just bake 2 extra sweet potatoes and turn them into a dessert.