Sweet Potato Pie

Sweet Potato Pie
  • Prep Time: 10
  • Total Time: 65
  • Servings: 6.0

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About this Recipe

Try sweet potato pie instead of pumpkin pie for your next holiday dessert.


3 Eggs
¾ cup (175 mL) Dark brown sugar
2 tsp (10 mL) Allspice
½ tsp (2 mL) Ground ginger
¼ tsp (1 mL) Salt
½ cup (125 mL) Evaporated milk
4 tsp (20 mL) Lemon juice
1 tsp (5 mL) Vanilla extract
2 cups (500 mL) Mashed cooked sweet potato
2 Tenderflake® Frozen Pie Shells, thawed


PREHEAT oven to 400°F (200°C).

WHISK together eggs, sugar, all spice, ginger, salt, milk, lemon juice and vanilla in a mixing bowl. Gradually whisk egg mixture into sweet potatoes to combine.

POUR the filling into 2 unbaked pie crusts and place on a baking sheet.

BAKE in a preheated oven for 20 minutes. Reduce heat to 325°F (160°C) and continue baking for an additional 20-25 minutes or until the center is set. If edge of crust gets too dark during baking simply lay a piece of foil loosely over the pies. Remove from oven and allow to cool before serving.


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