Easy Sweet Potato Pie Recipe
This incredibly delicious and easy Sweet Potato Pie is a fantastic addition to your dessert table this holiday season! Perfectly sweetened with a few smart short cuts, this simple and yummy Sweet Potato Pie recipe will be your new favorite recipe to make for the holidays!
- 1 cup light brown sugar lightly packed
- ½ cup salted butter 1 stick, softened
- 4 large eggs
- ¼ cup half and half
- 29 ounces sweet potato 1 can, drained
- 1 teaspoon pumpkin pie spice
- 1 unbaked pie crust 9-inch, refrigerated
Preheat the oven to 350°F.
In a medium sized bowl use a mixer to beat the drained sweet potatoes until they are creamy or smooth. An immersion blender will make quick work of the sweet potatoes if you prefer to use that. It will eliminate any small pieces that might remain with the mixer.
Beat in the brown sugar, butter, eggs, half and half and pumpkin pie spice until well incorporated.
Line a 9-inch pie tin with the unbaked pie crust and pour the sweet potato mixture into the pie crust.
Cover the pie with foil and bake in the oven for one hour.
Remove foil and bake for an additional 10 to 20 minutes or until the pie is no longer jiggly (a little wobble is okay, but it shouldn’t be loose at all).
Cool completely before cutting and serving. Top with whipped cream and a dusting of pumpkin pie spice if you like.
You can store this homemade sweet potato pie in the refrigerator for up to 4 days, covered with plastic wrap. Make sure that your pie has completely cooled before storing in the refrigerator.
Calories: 438kcal | Carbohydrates: 59g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 291mg | Potassium: 453mg | Fiber: 4g | Sugar: 31g | Vitamin A: 15097IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 2mg