This Recipe is a favorite of ours, it’s always on the table for the holidays. Never had a sweet potato pie? Think pumpkin pie, but better. This recipe was on a page ripped out of an old church cookbook.
Two tips to take this sweet potato pie to the next level:
- Use a mixer or blender to “mash” the cooked sweet potato, it will smooth out the stringy texture of the sweet potato
- Use fresh grated nutmeg. It’s worth the extra work. Use a microplane grater to grate whole nutmeg.
SWEET POTATO PIE
- 3 Tablespoons All-Purpose Flour
- 1 Cup Mashed Sweet Potatoes
- ¼ Cup Light Com Syrup
- ½ Cup Butter
- 1 Nine Inch Pie Crust
- 1 & 1/3 Cups Sugar
- 2 Eggs – Beaten
- ¼ Teaspoon Ground Nutmeg
- ¾ Cup Evaporated Milk
In a large mixing bowl, combine flour and sugar. Add sweet potatoes, eggs, corn syrup, nutmeg, butter, and milk. Beat well. Pour into pastry shell.
Sprinkle small amount of nutmeg on top before baking. Bake at 350 degrees for 55-60 minutes.