Lindsey'S Sweet Potato Pies
Sweet potato pies with a creamy, spiced filling featuring nutmeg and vanilla, perfect for comforting desserts and holiday gatherings for those who love rich, flavorful treats.
Ingredients
Instructions
- Boil the sweet potatoes with skins on until tender with the cover on. Drain and peel the potatoes. Thoroughly mash the sweet potatoes with an electric mixer.
- Mix in butter until melted.
- Add sugar, evaporated milk, nutmeg, vanilla, and eggs.
- Mix with an electric mixer until smooth.
- Pour the sweet potato mixture into the pie crusts.
- Bake at 375°F for 25 minutes or until a knife inserted off-center comes out clean.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of Pet milk. If you prefer a spicier flavor, add a pinch of cinnamon along with the nutmeg. Ensure the sweet potatoes are fully cooked before mashing to avoid lumps. Use a pie crust made from scratch or store-bought for convenience. This recipe is as simple as can be, making it perfect for gatherings.
Serving Suggestions
Serve these sweet potato pies warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. They pair beautifully with a side of Amish fried potatoes for a comforting meal. Consider serving alongside a fresh salad for a balanced plate, making it a delightful addition to your holiday table.
Storage & Reheating
Store leftover sweet potato pies in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also microwave individual slices for about 30-45 seconds, ensuring they don’t become overly dry.
Nutrition & Diet Analysis (per serving)
Each serving of Lindsey'S Sweet Potato Pies contains roughly 1040 calories, with 12g protein, 134g carbohydrates, and 47g fat. It is an excellent source of vitamin C (52% of the Daily Value), dietary fiber (41% of the Daily Value), and calcium (25% of the Daily Value). It also contributes 11g of dietary fiber toward your daily target.
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 canned sweet potatoes instead of fresh ones?
Yes, you can use canned sweet potatoes for this recipe, but be sure to drain and mash them thoroughly. Use about 3 cups of canned sweet potatoes to replace the 5 large sweet potatoes. Adjust the sugar amount to taste, as canned varieties may be sweeter.
How do I know when the pies are done baking?
The pies are done when a knife inserted off-center comes out clean. Keep an eye on them; they should be set in the middle and lightly browned on top. If the edges brown too quickly, you can cover them with foil to prevent burning.
Can I freeze the sweet potato pies?
Absolutely! After baking, let the pies cool completely, then wrap them tightly in plastic wrap and aluminum foil. They can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight, then bake at 350°F until heated through.
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).