Sweet Potato Pie

For whatever reason this recipe has taken me forr-ev-er to post! I baked this pie weeks ago for a get-together and it was such a hit with a few of the friends I've even baked it again since. It's rather an easy recipe to make too, and bakes up fluffy and creamy at the same time, but each slice still lifts out perfectly.
In times past if I heard sweet potato pie I thought pumpkin pie, but really the two traditionally taste very different. If you're craving the cinnamon spiced goodness of autumns favorite gourd then bake up these little treats I posted about here. Or try some mini pumpkin loaves. The sweet potatoes really are the star of this pie, their unique sugary flavor shining through. I'd recommend letting this pie cool completely before serving, and really it tastes even better the next day, so feel free to bake ahead.

Sweet Potato Pie


1/2 cup unsalted butter, softened (Kerry Gold)
1/2 cup brown sugar, packed
1/4 cup Karo corn syrup
2 large eggs
1 can sweetened condensed milk
3 cups cooked, mashed sweet potatoes*
2 tsp vanilla extract
1/4 tsp salt
1 unbaked 9-inch pie crust (recipe here)
pinch of ground nutmeg


1. Preheat oven to 375°
2. Beat butter, sugar and corn syrup together with an electric mixer until smooth.
3. Then add eggs, milk, vanilla, salt, and mashed sweet potatoes to the mixer and then stir to combine thoroughly.
4. Pour into prepared pie pan.
5. Bake for 40-45 minutes. Allow to cool before serving.
6. Sprinkle top with nutmeg.

* Wash, peel, then steam the sweet potatoes until soft. Then mash them up with a fork or wooden spoon.


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