With Fall Here why not sit down and make a pie! Tired or do not like Pumpkin then try Sweet Potato Pie. So many versions out there but this is one you might enjoy!
Ingredients
- 1 pre-made refrigerated Pie Crust or Graham Cracker Crust
- Filling:
- ½ stick butter, melted
- ½ cup Sugar
- 2 Eggs
- ¾ can Evaporated Milk
- 2 cups Sweet Potato, cooked and mashed
- 2 tsp Vanilla
- ½ tsp cinnamon
- ½ tsp Nutmeg
- Pecan Topping Ingredients:
- 1 cup brown sugar, packed
- ½ stick butter, melted
- â…“ cup Flour
- ½ cup Pecans, chopped
- ½ cup Walnuts, chopped
How to make it
- Preheat oven to 350°F
- Press the pie crust into a 9-inch round pie dish or cake pan, forming the crust into the bottom and the sides of the pan. Crimp the edges if you prefer a pie crust with a design.
- Combine all the filling ingredients into a bowl and mix until smooth with no lumps.
- Pour the filling into the pie dish with the crust.
- If you prefer a pecan topping, mix the pecan topping ingredients in a bowl until evenly combined, then spread the mixture on top of the pie filling, smoothing it out with your hands.
- If you prefer marshmallow toppings, sprinkle as many marshmallows as you’d like over the pie filling.
- Bake for 50 minutes to an hour, or until the pie is set but has a slight jiggle in the very center when lightly shaken. Then chill completely in a refrigerator. Slice, then serve!