| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 8-10 servings |
Ingredients
- 1 pound sweet potatoes, cooked and peeled
- 1/4 cup butter
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 teaspoon grated orange peel
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 (9-inch) unbaked pie crust
Instructions
- HEAT oven to 350 degrees F. Beat sweet potatoes and butter in large bowl until smooth. Add sweetened condensed milk, orange peel, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into crust.
- BAKE 40 minutes or until golden brown. Cool. Garnish as desired.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 327 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 24 g |
| Protein | 6 g |
| Cholesterol | 63 mg |
| Sodium | 242 mg |
Reviews
Best sweet potato pie I’ve ever tasted! I make it just the way the recipe calls for it to be made.I love how dense and creamy it is and the color is so vibrant
Our family has made this sweet potato pie recipe for over 20 years without alterations. Fresh red sweet potatoes make the best pies.
I made this pie yesterday. It was wonderful. However, I altered the recipe by adding about a 1/2 teaspoon more of nutmeg, allspice, 1/2 cup dark brown sugar and a drop of molasses to the batter. Baked a few minutes longer than called for. Pie was very firm, sliced easily and crus ( I used pillsbury double deep pie crusts) . My husband loved it and raved how good it was