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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (183g) Recipe makes 8 servings |
||
| Calories 541 | ||
| Calories from Fat 234 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.1g | 40% | |
| Saturated Fat 10.8g | 54% | |
| Monounsaturated Fat 9.6g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 85mg | 28% | |
| Sodium 265mg | 11% | |
| Potassium 344mg | 9% | |
| Total Carbohydrate 71.6g | 23% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 48.0g | ||
| Protein 7.7g | 15% | |
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Ingredients
PIE
- 2 eggs
- 1 (12 ounce) can evaporated milk
- 1 teaspoon vanilla
- 1 1/4 cups sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups sweet potatoes, cooked and mashed
- 1 (9 inch) unbaked pie shells, premade or homemade
TOPPING
- 1/3 cup butter
- 1/3 cup flour
- 1/2 cup brown sugar, packed
- 1/2 cup flaked coconut
- 1/2 cup pecans, chopped
- whipped topping (optional) or ice cream (optional)
Directions
1
Preheat oven to 425°F2
Combine topping ingredients together; set aside.3
In a large bowl, beat eggs; add milk and vanilla.4
In another bowl, combine sugar, cinnamon, and nutmeg; add to egg mixture.5
Add sweet potatoes and beat until smooth.6
Pour into pie shell.7
Bake for 15 minutes.8
Keep pie in oven - reduce heat to 350F and bake for 30 minutes longer.9
Sprinkle topping over pie; return pie to oven to bake another 10-15 minutes, or until the topping is golden.10
Cool on a wire rack.11
Serve with whipped topping or ice cream, if desired.12
Store leftover pie in the refrigerator.
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- Course > Desserts > Pies & Tarts > Pies
- Main Ingredient > Vegetables > Potatoes > Yam/Sweet Potato
- Main Ingredient > Fruit > Nuts > Coconut
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
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- Preparation > Equipment > Small Appliance > Mixer
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
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- Occasion > Brunch
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef Stam
On Nov 22, 2006
Made this recipe for a holiday party at work and it was a huge hit. The topping is outrageous! I agree the filling is a bit on the thin side and needs a little more cooking time, but the taste is great, and the texture smooth. BTW I used 1 large YAM i/o Sweet Potato.
From: tara portee
On Jan 2, 2006
This got a lot of compliments for New Years day dinner. I thought the 12 ounces of evap. milk was too much liquid, so I cut it to 10 ounces, but I think that was still too much. The topping really set it apart.
From: kitchendiva
On Dec 1, 2008
This was an incredible pie, and relatively easy to make. I shared it with colleagues this evening and was told it was the best pie they had ever had....most of whom had never had sweet potato pie. Loved the topping! I followed it to the T and would highly recommend this recipe to anyone!
From: Jesnme
On Nov 23, 2006
I followed the recipe to the T and it came out perfect. The DH went nuts over it and said not to make pumpkin pies anymore - just sweet potato! The topping is very good and had some left over - the DH used it for ice cream topping. This is going to be my main dessert for Thanksgiving.
ideas from Recipezaar
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