Sweet Potato Pie
Servings: 20 servings
Calories: 142cal
Equipment
Ingredients
- 2 9 inch pie crusts
- 3 lbs sweet potatoes peeled and diced to 1-inch cubes
- 4 cups water
- 3 eggs lightly beaten
- ⅓ cup sugar
- ¼ teaspoon nutmeg
- ¾ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon salt
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream
- 4 Tablespoon unsalted butter melted and cooled
Instructions
- Preheat the oven to 400 F.
- On the stovetop in a 4 quart pot, add the cubed sweet potatoes and water. Bring sweet potatoes to a boil and cover for 10 minutes until fork tender. Drain the water and transfer cooked sweet potatoes to a large mixing bowl. Mash the potatoes using a hand mixer until smooth and fluffy.
- In a separate bowl combine the eggs, sugar, spices, lemon juice, and heavy cream. Use the hand mixer to quickly combine.
- Pour this mixture into the bowl with the potatoes. While pouring, use the hand mixer to combine.
- Add the butter last, again mixing until combined.
- Pour pie filling into two pie crusts and place onto the sheet pan.
- Bake for 45 minutes. Remove and allow to sit, slowly cooling completely. Refrigerate until ready to serve.
- Top with fresh whipped cream.
Notes
- This recipe makes 2 sweet potato pies. Great for entertaining guests or sending leftovers home with friends and family, or for freezing and enjoying later.
Nutrition
Serving: 1slice | Calories: 142cal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 83mg | Potassium: 249mg | Fiber: 2g | Sugar: 6g | Vitamin A: 9934IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
