Sweet Potato Pie
A true southern classic, this pie is a side dish as well as a dessert.
Ingredients
- 1 Pie Crust (prepared separately)
Filling
- 6 Sweet Potatoes (you can also use drained canned yams mashed - they work just fine)
- 3 Eggs (beaten)
- ½ cup Brown Sugar (dark brown is best in this recipe)
- ¼ cup Sugar
- ½ stick Softened Butter
- 1 tsp Salt
- ½ tbsp Cinnamon
- ¼ tbsp Ground Ginger
- ¼ cup Apricot Preserve
- 1 can Sweetened Condensed Milk (small can)
- 1 can Unsweetened Evaporated Milk (small can)
Instructions
- Prepare one pie crust. Place in pie pan and dry bake in a 350℉ oven for 12-15 minutes just until set and slightly golden.
Filling
- Bake Sweet Potatoes in a 400℉ oven for 40 minutes or until tender (or microwave for 5-6 minutes). Let cool and peel off skin. Mash with a potato masher in a large mixing bowl.
- Add Eggs, Brown Sugar, Sugar, Butter, Salt, Cinnamon, Ginger, Apricot Preserve, Sweetened Condensed Milk and Unsweetened Evaporated Milk. Blend well and pour into prepared pie crust.
- Bake in a 350℉ oven for 35-40 minutes. The pie is done when filling is set and slightly firm to touch and lightly browned. Let rest at least 10 minutes before slicing.
