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Sweet Potato Pie

Yield 1 (9-inch) pie


  • 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

How to Make It

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

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

  3. 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.

  4. 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.