Sweet Potato Recipe: Sweet Potato Pie

Need a good sweet potato recipe? You’ve come to the right place!

Choose sweet potatoes without bruises on them. You can keep them in the fridge for 1 week after they are cooked, or up to two weeks before cooking them, when they’re stored in a cool, dark place.

Ingredients: Sweet Potato Recipe

What You’ll Need:

2 cups of mashed sweet potatoes
2 eggs (separate)
1 stick of butter, softened
1 cup brown sugar
1/4 cup of sugar
1/2 cup evaporated milk

Seasonings:
1/2 tspn cinnamon
1/2 tspn ginger
1/2 tspn nutmeg
1/2 tspn vanilla
1/4 tspn salt

You can pick up an unbaked pie crust, or my son likes when I use the graham cracker crust. It’s personal preference on the type of crust to have. Try to go with a 9″ pie crust for this recipe.

Sweet Potato Recipe Directions

Before mixing your ingredients, preheat the oven to 375 degrees.

In a bowl, combine your mashed sweet potatoes with your butter, egg yolks, vanilla and evaporated milk. Mix your wet ingredients well.

Next you’ll add in your brown sugar, along with your cinnamon, nutmeg, ginger and salt.

In a separate bowl you’ll beat your egg whites until you see stiff peaks. Slowly add your sugar in. You’ll then fold this combination into your sweet potato mixture!

Ooh, this is going to taste delicious. I get excited when I’m making a recipe, knowing what the outcome will be!

Pour your mixture into your pie shell and cook it for 50-60 minutes. Everybody’s oven heats a little differently, so the key is to look for the pie to become firm.

Place sweet potato pie on a cooling rack to cool before serving.
Add this simple sweet potato recipe to your favorite recipes today!