Sweet Potato Pie
Prep time
Cook time
Total time
This is simpler version of sweet potato pie but it is good too! ~ Mama Peggy
Recipe type: Pie
Cuisine: Southern
Serves: 8
  • 1⅓ cups pie crust mix
  • ¼ cup chopped pecans
  • 3 to 4 Tbsp. cold water
  • 3 eggs
  • 2 cans (15 oz. each) sweet potatoes, drained
  • 1 can (14 oz.) sweetened condensed milk
  • 1½ to 2 tsps. pumpkin pie spice
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • Whipped topping and additional chopped pecans (optional)
  1. In a small bowl, combine pie crust mix and pecans.
  2. Gradually add water, tossing with a fork until dough forms a ball.
  3. Roll out to fit a 9- in. deep dish pie plate. Transfer pastry to pie plate. Flute edges; set aside.
  4. In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into pastry.
  5. Bake at 425 degrees for 15 minutes.
  6. Reduce heat to 350 degrees, bake 30 to 35 minutes longer or until or until a knife inserted near the center comes out clean.
  7. Cool on a wire rack.
  8. Garnish with whipped cream and toasted pecans, if you like! Enjoy! My mouth is watering already!
Nutrition Information
Serving size: 1 slice Calories: 451 Fat: 22.7 g Saturated fat: 5.4 g Unsaturated fat: 3.6 g Trans fat: 12.4 g Carbohydrates: 54.1 g Sugar: 0.2 g Sodium: 757.6 mg Fiber: 3.3 g Protein: 8.2 g Cholesterol: 69.4 mg
Recipe by Mama Peggy at http://mamapeggy.com/sweet-potato-pie/
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