Southern Sweet Potatoe Pie – a delicious recipe with sweet potatoes, canola oil, white sugar, brown sugar, vanilla, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To prepare Sweet Potatoes:
2
With the oil cover the sweet potatoe skin with the oil 1 teaspoon =1 sweet potatoe.
3
Poke holes in the sweet potatoe on all sides with a fork.
4
Place on a cookie sheet and bake @ 375 degrees for about an hour or until the sweet potaotes are mushy to touch.
5
Take them out of the oven and let cool. Once cooled the skin has to be peeled. It will peel off very easily to be careful not to tear up the sweet potatoe.
6
Once they are all peeled put in a big bowl and with an electrical mixer start blending the sweet potatoes.
7
Blend all wet ingredients together except the egg whites.
8
Blend all dry ingredients together. The potatoes will be a little heavier than pudding consistency.
9
Once all blended taste to adjust sugar sweetness to your liking.
10
Next beat egg whites until you have high peaks.
11
Fold in egg whites . Potoaotes will fluff up with air. ( Don't mix the potatoes will flatten).
12
Pour potatoes into pie crusts and bake @ 350 degrees for 45 minuets. You'll start to see dark brown areas on the top of the pies.
13
Take out let it cool.
14
Once cool serve with cool whip. Yummy!
870
kcal
Calories
35
g
Fat
131
g
Carbs
10
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 9 ingredients. The key ingredients include: 6 sweet potatoes, 6 teaspoons canola oil, 2 -3 cups white sugar (to your preferred sweetness), 1 cup brown sugar (to your preferred sweetness), and more.
Yes, Southern Sweet Potatoe 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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