Kittencal's Sweet Potato Pie – a delicious recipe with pastry, sweet potato, butter, white sugar, brown sugar, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Set oven to 350 degrees.
2
Using a fork prick a few holes into the skin of the sweet potato, then wrap in foil.
3
Place on a small baking sheet and bake until soft and fork tender (about 1 to 1-1/2 hours).
4
Cool slightly then remove all the pulp and place in a large bowl; cool the pulp to room temperature.
5
Add in the butter, both sugars, cream, eggs, nutmeg, cinnamon, flour and vanilla; beat on medium speed of an electric mixer until smooth and combined.
6
Pour the filling onto the pie crust.
7
Place the pie plate on a baking sheet.
8
Bake for about 55-60 minutes or until a knife inserted in the middle comes out clean (the pie will come out of the oven puffed up and then sink after it cools slightly).
9
Serve with whipped cream or vanilla ice cream.
10
Cool and top with whipped cream, Cool Whip or ice cream.
1423
kcal
Calories
42
g
Fat
317
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 (9 inch) unbaked pie pastry, 1 lb sweet potato (about 1 large), ½ cup butter, very soft (no subsitutes), ⅓ cup white sugar (for a sweeter taste use 1/2 cup sugar), and more.
Yes, Kittencal's Sweet Potato Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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