Sweet Potato Pie

Southern Living
1 (9-inch) pie


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2 large sweet potatoes
1/2 (15-ounce) package refrigerated piecrusts
1 1/4 cups sugar
1 cup milk
1/4 cup pineapple juice
1/4 cup butter or margarine, melted
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Garnish: chopped pecans


Bake sweet potatoes at 350° for 1 hour or until tender; cool.

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Peel potatoes, and beat at medium speed with an electric mixer until smooth. Add sugar and next 7 ingredients, beating until blended. Pour into piecrust.

Bake at 425° for 15 minutes. Reduce oven temperature to 350°, and bake 1 hour and 20 minutes or until a knife inserted in center comes out clean. (Shield crust with aluminum foil to prevent excessive browning, if necessary.) Garnish, if desired.

Created date

December 2001