Sweet Potato Pie
This easy heirloom Southern Sweet Potato Pie has been loved for generations, Enjoy!
Servings: 8
Ingredients
- 1 (9-inch) unbaked pie shell (homemade or store-bought)
- 1/2 c. butter softened
- 1 c. brown sugar (light or dark)
- 1 c. sweet potatoes (baked or boiled, then mashed)
- 2 lg. eggs slightly beaten
- 3/4 c. evaporated milk
- 1/4 c. light corn syrup
- 3 T. all-purpose flour
- 1/4 tsp. ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch salt
Instructions
- Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil. Place a pie plate lined with an unbaked pie shell in the middle of the prepared baking sheet; set aside.
- In a large bowl, cream together the softened butter and brown sugar. Add the sweet potato mash, eggs, milk, and corn syrup; beat until smooth. Add flour, cinnamon, nutmeg, and salt; beat until well combined. Pour into the unbaked pie shell.
- Bake for for 55-60 minutes. Cool to room temperature and serve with whipped cream. Store leftovers in the refrigerator.
- Cook's Note: The original recipe called for 1 1/2 cups sugar, but I have reduced it to 1 cup. I didn't think it needed that much with the addition of corn syrup. I also added a bit of cinnamon (personal preference). It turned out beautifully!
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