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BCVH

Sweet Potatoe Pie

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • FILLING:
  • 1 1/4 cup sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 eggs
  • 1 can (12 oz.) evaporated milk
  • 1 tsp. vanilla
  • 1 1/2 cups mashed cooked sweet potatoes
  • 1 unbaked pie crust (9 inches)
  • TOPPING:
  • 1/3 cup butter or margarine
  • 1/3 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 cup coconut
  • 1/2 cup chopped pecans
  • Whipped topping or ice cream

Details

Preparation

Step 1

In a mixing bowl, blend sugar and spices. Beat eggs; add milk and vanilla.

Combine with sugar mixture. Stir in potatoes; beat until smooth. Pour in pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees for 30 minutes.

Combine topping ingredients. Remove pie from oven; sprinkle with topping. Bake 10 - 15 minutes or until topping is golden brown. Cool. Store in refrigerator. Serve with whipped topping or ice cream.

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