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Make a traditional sweet potato pie recipe even easier by using a refrigerated pie crust. You can assemble the pie ahead of time and refrigerate until you're ready to bake it. 

Sara Quessenberry and Rori Trovato
Recipe by Real Simple November 2006

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Credit: Sang An

Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F.In a large bowl, with an electric mixer on medium, beat the butter and sugar for 3 minutes. Add the egg, honey, and orange juice and beat for 2 minutes. Add the sweet potato, evaporated milk, vanilla, salt, cinnamon, and nutmeg and combine. Pour the sweet potato mixture into the crust. Bake until the filling is set, 50 to 60 minutes. Let cool for at least 30 minutes. Serve at room temperature.In Advance: Assemble the pie but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.

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Nutrition Facts

127 calories; calories from fat 43%; fat 6g; saturated fat 3g; sodium 112mg; carbohydrates 17g; fiber 1g; sugars 13g; protein 3g.
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