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Homemade sweet potato pie is real Southern comfort food. Fresh sweet potatoes, cinnamon and ginger are the secrets to this delicious pie recipe.
Heat oven to 350°F.
Combine flour and 1/8 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.
Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
Combine all filling ingredients except evaporated milk, eggs and whipped cream in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add milk and eggs; beat at low speed until well mixed.
Pour filling into crust. Bake 50-60 minutes or until knife inserted in center comes out clean. If crust is browning too quickly, cover edge with 2-inch strip of aluminum foil. Cool completely. Garnish with whipped cream, if desired. Sprinkle with decorator sugar, if desired. Store refrigerated.
Dietary Fiber: 2g
We made this pie today for the first time for Thanksgiving and we love the recipe. Enjoy!
I have not had sweet potato pie since elementary school lunch, a long time ago, when the lunch ladies were aloud to cook real food. I loved it then and this recipe is wonderful. I love holiday pumpkin, but I have to say that this has more body, more flavor and extremely delicious. I had a lot of leftover sweet potatoes from a potluck and decided to try a pie. Simple and satisfying.
My motherlaw and father in law just kept druling over my pies...... delicious
very good I will try it
I made this with fresh sweet potatoes and it disappeared. I even set it aside because I used splenda brown sugar instead of regular, but once I cut into every guest and commented that they loved it! I guess I will have to make it again soon, just so I can have a decent size piece.
Instead of regular brown sugar, I substituted with splenda brown sugar (I used half of what the recipe called for).
Sweet potatoes, eggs, granulated sugar, teaspoon of vanilla flavoring, cinnamon, nutmeg and butter. Mix together and sweetn to your taste. Do not overpower pie with nutmeg as some people do. Approximately 1 stick of butter per pie is what my mom always did. She also used regular, not deep dish, pie shells. But you can decide what you prefer, Bake abot 45 inutes in 350 degree oven.Everyone loves this pie.
I always thought my pie was great ,but after trying your recipe I could not eat enough.I gave my sister one of the pies, and after eating it , she said she just had to have the recipe. As always, your recipes are great. I will use this recipe from now on. Thank you Land O Lakes.
This was a delicious pie! I didn't have enough brown sugar, so I didn't use any. Instead I used slightly less white sugar and added a tablespoon of molasses. Also, this made a LOT of filling! I was going to use my small 9 inch pie plate since that's what it says in the recipe. There was way too much, so I used my 9.5 inch deep dish pie pan. That meant it took significantly longer to bake, but that's ok, I just kept checking it every few minutes until it was done. It was very worth it!!!!
Me and my two sisters prepared Thanksgiving dinner for 20 people, and I made 7 sweet potato pies using this recipe and I was lucky to get a slice. This is a great recipe! Thank you Land O Lakes!!!
My husband loves sweet potatoes and this is the only Sweet Potato Pie recipe I use. I do like to add 1 tsp. Vanilla and we prefer oatmeal crust.
My husband hates pumpkin pie. I decided to try this recipe because he loves sweet potatoes. He couldn't stop eating it! It's a very nice alternative to pumpkin pie (which I still love). I used fresh sweet potatoes that I cooked in the pressure cooker.
I have used this recipe on several occasions and there is never any pie left.
Very good! Will make it again.
I LIKE IT VERY MUCH. WILL LIKE TO MAKE IT AGAIN.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2506
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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