How to make it

  • Boil potatoes until tender, drain, remove skins and place flesh in a bowl.
  • Let cool to warm
  • Add the butter, sugar, vanilla, cinnamon, nutmeg and eggs and whip with an eletric mixer until smooth.
  • Portion your home made crust into 6 to 8 balls or as many you think you may need and place into individual pie tins , fluting edges and pricking bottom with tines of a fork
  • I have several tin sizes and the ones I used are not the mini size but the two serving size.
  • My filling filled 5 small pies ( photoed are 4 )
  • it really does not matter what size pie tine you decide to use.
  • The recipe can also fill a large 9 or 10 inch pie shell
  • Bake in a preheated 350F oven about 55 to 60 minutes or until filling is puffed and tip of knife center comes out clean.
  • Be careful not to overbake which would cause a drier filling
  • Remove to rack to cool ( filling will defalte to original size )
  • Let cool completely.
  • At this point you can cover and refrigerate or freeze.
  • Garnish the pies prior to serving with coarse granulated sugar and a dollop of whipped cream
  • Note : this is a simple basic recipe but one can add stuff to the pie such as toasted pecans, brown sugar, etc etc.

Reviews & Comments 2

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    " It was excellent "
    goodhomecooking ate it and said...
    Thanks for sharing your recipe for sweet potato pie. This one is close to the way my mom use to make it.
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    " It was excellent "
    momo_55grandma ate it and said...
    Awsome recipe{so nice of you to have party for volunteers{Youre the best}hugs momo
    Was this review helpful? Yes Flag

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