Red Potato Pie
A sweet and creamy red potato pie with hints of vanilla and lemon, perfect for dessert or special occasions, combining rich flavors with a smooth, custard-like texture.
Ingredients
Instructions
- Beat eggs in a mixing bowl.
- Add flour and sugar to the beaten eggs and mix well.
- Add cooked, mashed red sweet potatoes, evaporated milk, vanilla, lemon, and margarine to the mixture and blend thoroughly.
- Pour the mixture into an unbaked pie shell.
- Bake at 450°F (232°C) for 10 minutes.
- Reduce temperature to 350°F (177°C) and continue baking until the filling is set and done.
Tips & Substitutions
To make this pie even more flavorful, consider adding a pinch of cinnamon or nutmeg to the filling. If you don't have red sweet potatoes, orange sweet potatoes can be used as a substitute. For a gluten-free option, replace regular flour with a gluten-free flour blend. Ensure the margarine is softened for easier blending. This pie can also be topped with whipped cream for extra richness.
Serving Suggestions
This Red Potato Pie is delightful served warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete meal, serve it alongside savory dishes like Shoepeg Casserole or a fresh green salad to balance the sweetness. It makes for an excellent dessert at holiday gatherings or potlucks.
Storage & Reheating
Store any leftover Red Potato Pie in the refrigerator, covered to prevent drying out. It should keep well for up to 3-4 days. To reheat, place individual slices in the microwave for about 30-45 seconds, or until warmed through. Alternatively, reheat the whole pie in a preheated oven at 350°F until heated thoroughly, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Red Potato Pie contains roughly 912 calories, with 11g protein, 123g carbohydrates, and 11g fat. It is an excellent source of iron (33% of the Daily Value), potassium (26% of the Daily Value), and protein (22% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 3g 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 regular potatoes instead of sweet potatoes?
While regular potatoes can be used, they will alter the flavor and texture of the pie. Sweet potatoes add natural sweetness and richness, which is key to this recipe. If you're looking for a similar taste, stick with sweet potatoes for the best results.
How do I know when the pie is done baking?
The pie is done when the filling is set and no longer jiggles in the center. A knife inserted in the filling should come out clean. Keep an eye on the crust to ensure it doesn't overbake; if it starts to brown too much, cover it with foil.
Can I freeze Red Potato Pie?
Yes, you can freeze Red Potato Pie! Allow it to cool completely, then wrap it tightly in plastic wrap and foil to prevent freezer burn. It can be stored for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then warm it in the oven.
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).