Mary'S Mock Sweet Potato Pie
A rich, flavorful sweet potato pie with carrots and spices, perfect for dessert or holiday gatherings, offering a smooth, sweet, and spicy treat everyone will enjoy.
Ingredients
Instructions
- Preheat oven to 350°F.
- Cook carrots until tender; drain well.
- Blend cooked carrots in a blender or food processor until fully blended.
- Pour the blended carrots into a bowl.
- Cook potatoes until tender; drain well.
- Blend cooked potatoes until smooth.
- Add margarine, eggs, evaporated milk, salt, vanilla, sugar, cinnamon, and nutmeg to the carrots and potatoes, then stir well.
- Pour the mixture into two 9-inch pie shells.
- Bake at 350°F for 30 minutes.
- Reduce oven temperature to 300°F and continue baking for an additional 15 minutes.
Tips & Substitutions
For a creamier texture, consider using sweet potatoes instead of white potatoes. If you're in a pinch, you can substitute margarine with unsalted butter or a plant-based spread. To enhance flavors, try adding a bit of maple syrup or honey for sweetness. Ensure the carrots are well-cooked for a smooth blend, which is key to achieving the pie's desired consistency.
Serving Suggestions
Serve Mary’s Mock Sweet Potato Pie warm or at room temperature, topped with a dollop of whipped cream for added richness. It pairs beautifully with a scoop of vanilla ice cream or a side of fresh fruit. For a delightful meal, consider serving it alongside a mixed greens salad or your favorite vegetarian recipes.
Storage & Reheating
Store leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F, cover the pie with aluminum foil to prevent over-browning, and bake for about 15-20 minutes until warmed through. You can also microwave individual slices for convenience.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Mock Sweet Potato Pie contains roughly 379 calories, with 7g protein, 69g carbohydrates, and 9g fat. It is an excellent source of vitamin A (153% of the Daily Value), dietary fiber (58% of the Daily Value), and vitamin C (32% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1040mg per serving (45% 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 sweet potatoes instead of white potatoes in this recipe?
Yes, you can substitute sweet potatoes for white potatoes to create a more traditional sweet potato pie flavor. Just ensure to adjust cooking times if needed, as sweet potatoes may cook differently.
How can I make this pie dairy-free?
To make this pie dairy-free, replace the evaporated milk with a non-dairy alternative such as almond milk or coconut milk. Additionally, use a dairy-free margarine or vegan butter in place of regular margarine.
What can I use if I don't have pie shells?
If you don't have pie shells, you can make a graham cracker crust or a simple homemade crust using flour, butter, and water. Alternatively, bake the filling in a greased baking dish for a crustless version of the pie.
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).