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Sweet Potato Pie
Makes 8


1. Preheat the oven to 220˚C (425˚F). In large bowl, use whisk or electric mixer (on low speed) to beat eggs just until yolks and whites are combined. Blend in mashed sweet potatoes. Add brown sugar, cream, cinnamon, vanilla, salt, nutmeg and cloves, if using. Beat just until smooth.
2. Place pie shell (in its foil dish) on baking sheet. Pour in sweet potato mixture. Bake 15 min. Reduce oven temperature to 180˚C (350˚F); bake another 45 min., or until the edges of the filling are set but centre still jiggles slightly. Cool pie on rack before serving.
3. Serve slices of pie garnished with pecans, whipped cream or ice cream, if desired.

Tip: If you don’t have leftover mashed sweet potatoes, 2 large sweet potatoes should yield the amount needed for this recipe. Peel, cube and boil till tender. Drain and mash smooth.

2 eggs 1 3/4 cups mashed sweet potatoes (see tip) 425 mL 3/4 cup (175 mL) firmly packed brown sugar 2/3 cup (150 mL) 5% light cream 1 1/2 tsp (7 mL) ground cinnamon 1 tsp (5 mL) vanilla extract 1/4 tsp (1 mL) salt 1/8 tsp (0.5 mL) ground nutmeg 1/8 tsp (0.5 mL) ground cloves (optional) 1 (9-in./23-cm) prepared deep dish pie shell (thawed according to pkg instructions) 8 pecan halves for garnish, optional whipped cream or vanilla ice cream to garnish (optional)