Sweet Potato Pie(Carolyn Henderson'S Recipe)
Sweet potato pie offers a creamy, spiced filling with natural sweetness, perfect for holiday gatherings or comforting desserts, appealing to both traditional and modern tastes.
Ingredients
Instructions
- Mix all ingredients together thoroughly.
- Pour the mixture into 2 unbaked pie shells.
- Bake at 350°F for 30 minutes until set and golden.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have margarine, unsalted butter works well as a substitute. Ensure the sweet potatoes are well-mashed to avoid lumps in your pie. If you'd like a touch of spice, adding cinnamon or nutmeg can enhance the flavor. This sweet potato pie is a great dessert option alongside American recipes like Chocolate Icing For Brownies.
Serving Suggestions
Serve the pie warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for added indulgence. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider garnishing with toasted pecans or a sprinkle of cinnamon. This pie makes a delightful addition to holiday gatherings or family dinners, complementing other desserts like Quick Cherry Crumble.
Storage & Reheating
Store any leftover sweet potato pie in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes or until warmed through. You can also microwave individual slices for about 30-45 seconds, but be cautious not to overheat, as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Pie(Carolyn Henderson'S Recipe) contains roughly 832 calories, with 11g protein, 130g carbohydrates, and 32g fat. It is an excellent source of vitamin C (53% of the Daily Value), calcium (28% of the Daily Value), and iron (23% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 556mg per serving (24% 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 absolutely use fresh sweet potatoes! Simply peel, boil, and mash them until smooth before incorporating them into the recipe. This will give your pie a fresher flavor and texture. Just make sure to measure out 2 cups of mashed sweet potatoes after cooking.
What if I want to make this recipe dairy-free?
To make this sweet potato pie dairy-free, substitute the Eagle Brand milk with a non-dairy alternative like coconut milk or almond milk. You can also use a dairy-free margarine to replace the stick of margarine. Just ensure the non-dairy products are suitable for your dietary preferences.
How can I tell when the pie is done baking?
The pie is done when it is set in the center and the edges are golden brown. You can also insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, your pie is ready. Keep an eye on it to avoid overbaking, which can lead to a dry texture.
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).