Shortcut Sweet Potato Pie
Updated Aug. 3, 2024
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- ½cup (one stick) unsalted butter, softened
- 1cup sugar
- 2large eggs, lightly beaten
- 1tablespoon vanilla extract
- 1teaspoon nutmeg
- 1teaspoon cinnamon
- ½teaspoon salt
- 4medium to large sweet potatoes (about 1½ pounds), peeled, boiled and mashed to make about 2½ cups
- ½cup sweetened condensed milk
- 110-inch baked pie shell
Nutritional analysis per serving (10 servings)
372 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 4 grams protein; 272 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 300 degrees.
- Step 2
In a large bowl cream the butter and sugar together. Mix in the eggs, vanilla, nutmeg, cinnamon and salt. Add the mashed sweet potatoes and condensed milk and mix well.
- Step 3
Lightly prick the pie shell, pour in the filling and bake about 1 hour, until a knife inserted in the center comes out clean.
Private Notes
Comments
Shouldn't this call for an unbaked pie shell?
Some modifications: - Used Japanese sweet potatoes, roasted for at least an hour at 400 deg F, cooled and then peeled. Roasting allows for caramelizing right underneath the skin. Try to preserve as much of it as possible when peeling the potato. - Eliminated the sugar, as the condensed milk + Japanese sweet potato impart enough caramel sweetness - Doubled up on the eggs
Instead of boiling bake the sweet potatoes at 400 for 45min-1hr (until they’re oozing caramel goodness), I use a store-bought graham cracker pie crust, I don’t beat the eggs before adding them but if you do the texture is a little lighter, I do more like 3/4 of a cup of sugar. Bake at 325 or else it’ll take forever!
Instead of boiling bake the sweet potatoes at 400 for 45min-1hr (until they’re oozing caramel goodness), use a store-bought graham cracker pie crust, I don’t beat the eggs before adding them but if you do the texture is a little lighter, I do more like 3/4 of a cup of sugar. Bake at 325 or else it’ll take forever!
This was really good.
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