I shared my recipe for sweet potato pie years ago on a Facebook page I once had, then I shared it on my fan page a few years ago, now finally it has made its way on the blog! What took so long you may ask? I don’t know really! Well its here now, and its a great recipe! My youngest daughter loves it, its light and fluffy…that is what I like about it.
I should explain to you about the amount you need, as sweet potatoes come in different sizes. I have made this with 5 small potatoes, at times with 3 medium sized and others with just 2 large potatoes and every time it turns out to be around the 4 cup mark, I checked the receipt for you just to see how many pounds it came up to be, and it was 2 and 1/2 lbs. I hope this gives you an idea of how much potatoes you need when you go shopping, in any case it always better to have more then less.
Oh and another thing, I have made this with just 1 cup worth of sugar and at other times I felt the need for more, like another half cup of brown sugar…I guess it depends on my taste buds at the time, or the natural sweetness of the potatoes, taste it before you add to the pie shell, add more sugar if you desire.
For pie crust recipe follow this link: pie-crust
What you will need:
- 4 cups of mashed sweet potato
1/2 cup sugar
1/2 dark brown sugar
1 tsp cinnamon
3/4 cup evaporated milk
Prepare pie crust and set aside. Peel and cut potatoes, bring to a boil and cook till tender, check with a fork. Drain. Add the potatoes to a mixing bowl and using the beater attachment mash the potatoes. Add in the sugar, and eggs, mix and add in the evaporated milk, mix till combined well. Taste the filling add more sugar if you desire.
Pour filling into pie crust. Bake at 350 for 1 hour. I check with a toothpick as you can tell from the photo, should be clean.
Serve with freshly whipped and sweetened whip cream! . Enjoy!