Go Back

Sweet Potato Pie

A true southern classic, this pie is a side dish as well as a dessert.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Course Breakfast, Brunch, Dessert, Side Dish
Servings 8

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.
Keyword Pie, Potato, Sweet