Sweet Potato Pie

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Prep: 15 min. •  Cook: 50 min. •  Serves: 8


Ingredients:

  • 2 ¼ c. Biggin's® sweet potatoes, scrubbed, peeled, cooked and mashed
  • ¾ c. granulated sugar
  • ½ c. firmly packaged brown sugar
  • ½ c. packaged French Vanilla instant pudding
  • ¾ c. evaporated milk
  • 2 large eggs, room temperature
  • 6 tbsp. butter or margarine, softened
  • 1 tsp. ground cinnamon
  • 1 ½ tbsp. vanilla extract
  • 9-inch unbaked pie shell
  • Whipped cream (optional garnish)
  • Raspberries (optional garnish)
  • Mint leaves (optional garnish)


Directions:


Preheat oven to 450-degrees. In a large bowl, combine mashed sweet potatoes with all ingredients (except pie shell) and beat at medium speed until well blended. Spread evenly into unbaked pie shell. Bake at 450-degrees for 10 minutes. Reduce temperature to 350-degrees and bake for 40 minutes longer or until set. Cool on wire rack.


If desired, garnish with whipped cream, raspberries and mint leaves.



Recipe courtesy of www.SweetPotatoes.com