Grandma’s Sweet-Potato Pie

Sweet Potato Pie

Grandma's Sweet-Potato Pie
Spiced mashed sweet potato tastes very much like pumpkin, and this pie would be a nice change for dessert after dinner. If you're using canned potatoes, be sure to buy the water-packaged variety, not those in a sweet, heavy syrup.
Recipe type: Dessert
Cuisine: American
  • Pie crust, blind baked
  • 2 medium Sweet Potatoes, unpeeled, or 2 cans (16 to17 ounces each) Sweet Potatoes , drained
  • 1 ½ cups half-and-half or light cream
  • ¾ cup dark brown sugar, packed
  • 1 tsp Ground Cinnamon
  • ¾ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • ½ tsp salt
  • 3 eggs, large
  1. Prepare dough as directed on pie crust recipe or premade dough.
  2. Meanwhile, if using fresh sweet potatoes pour enough water to cover and bring to boil over high heat. Reduce heat; cover and simmer 30 minutes, or until fork-tender. Drain. Cool potatoes until easy to handle; peel and cut into chunks. In large bowl, with mixer at low speed, beat sweet potatoes until smooth. Add half-and-half, brown sugar, cinnamon, ginger, nutmeg, salt, and eggs; beat until well blended.
  3. Spoon sweet-potato mixture into cooled piecrust. Bake 40 minutes, or until knife inserted 1 inch from edges comes out clean. Cool on wire rack 1 hour to serve warm, or cool slightly, then refrigerate to serve chilled.
  4. Makes 10 servings.
  5. Enjoy!


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