I love the smell of cinnamon in my kitchen on a cold Fall day, (yes, it’s still Fall) and what better way than to have something sweet baking in the oven. I decided to make this Yummy Sweet Potato Pie…for two reasons…..one: I had a pie crust in the freezer that was in my way! And two: I had two leftover sweet potatoes that needed to be used. Sweet Potato Pie is a perfect use of leftover sweet potatoes! It’s easy as pie, as always.
Sweet potato pie is very similar to pumpkin pie except it doesn’t need as much sugar. Sweet potatoes are naturally sweet! This means, I cut back on the sugar, which will also enhance the sweet potato flavor. Sometimes desserts are so sweet you can’t taste the dessert for all of the sugar. I try not to do that… And did you know that the sweet potato is one of the highest nutritionally charged foods we can eat? They are……right up there with broccoli and cabbage. So don’t feel bad! This is one dessert you can indulge in and be guilt free! Enjoy!
- 2 cups, more or less, of cooked sweet potatoes
- 1/2 cup sugar
- 3 eggs
- 1 cup canned milk or half n half
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1 unbaked pie shell
- Preheat oven 375*
- Combine all ingredients and mix, by hand with spoon, until smooth.
- Pour into unbaked pie shell
- Sprinkle top lightly with additional cinnamon
- Bake 375* oven approx 35-45 minutes…
- The pie is done when the center of the pie rises and 'domes' in the middle or a toothpick comes out clean. I use the dome method…for any pie with eggs, or dressing or casserole….fyi
Plus, this is a delicious and clever way to add the wonderful nutritional value of sweet potatoes to your child’s diet, if they are reluctant sweet potato eaters. Happy Cooking!