Linda'S Sweet Potato Pie
Linda's Sweet Potato Pie is a delightful dessert that combines the earthy sweetness of sweet potatoes with warm spices like cinnamon and nutmeg. Perfect for family gatherings or holiday celebrations, this pie offers a comforting taste of tradition that will please any crowd.
Ingredients
Instructions
- Combine sugar, salt, cinnamon, nutmeg, ginger, and allspice in a bowl.
- Add the dry mixture to the mashed sweet potatoes.
- Mix in the evaporated milk and slightly beaten eggs, stirring until well combined but leaving some lumps of potatoes.
- Pour the filling into the two unbaked pie pastries and dot with margarine.
- Bake at 450°F for 10 minutes, then reduce the heat to 350°F and bake for an additional 35 minutes.
Tips & Substitutions
For a smoother filling, ensure the sweet potatoes are well-mashed before combining with the spices. If you don’t have evaporated milk, whole milk or cream can be used as a substitute. Consider adding a splash of vanilla extract for extra flavor. To enhance the spices, toast them lightly in a dry skillet before mixing. This recipe pairs beautifully with Wedding Punch for a festive touch.
Serving Suggestions
Serve Linda's Sweet Potato Pie warm with a dollop of whipped cream or a scoop of vanilla ice cream. It makes a delightful dessert for holiday gatherings or family dinners. Pair it with a side of fresh fruit salad or a light salad to balance the sweetness. For a complete meal, consider serving with Tropic Aroma Cake for dessert.
Storage & Reheating
Store any leftover pie in the refrigerator, covering it with plastic wrap or foil to keep it fresh. It will last for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or microwave individual pieces for 30-60 seconds, until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Linda'S Sweet Potato Pie contains roughly 281 calories, with 4g protein, 47g carbohydrates, and 9g fat. It is a good source of iron (18% of the Daily Value), calcium (17% of the Daily Value), and vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 654mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned?
Yes, you can use fresh sweet potatoes! Boil or bake them until tender, then mash them before adding to the mixture. This will give the pie a fresher taste and texture.
What can I use instead of pie pastries?
If you prefer a gluten-free option, use a gluten-free pie crust or make a crumble topping with oats and nuts. You can also use phyllo dough for a lighter version.
How do I know when the pie is done baking?
The pie is done when the filling is set and the edges are slightly puffed. A toothpick inserted in the center should come out clean. Keep an eye on the crust to ensure it doesn't over-brown.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).