Zenobia Bryant'S Sweet Potato Pie
Sweet potato pie with warm spices and a creamy filling, perfect for holiday gatherings or comforting desserts, appealing to those who enjoy rich, flavorful treats.
Ingredients
- 2 cups mashed cooked sweet potatoes ⓘ
- 1/4 cup oleo or butter
- 1 cup sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1 teaspoon ground nutmeg ⓘ
- 1/4 teaspoon lemon juice or extract ⓘ
- 1/4 teaspoon almond extract ⓘ
- 2 teaspoons vanilla extract ⓘ
- 3 eggs
- 1 1/2 cups milk ⓘ
- 1 unbaked 9-inch pie crust ⓘ
Instructions
- Combine the sweet potatoes, oleo or butter, sugar, salt, cinnamon, nutmeg, lemon extract, almond extract, vanilla extract, and eggs in a large mixing bowl; beat at medium speed until smooth.
- Gradually add the milk and continue beating until well blended.
- Pour the mixture into the unbaked 9-inch pie crust.
- Bake at 425°F (220°C) for 10 minutes.
- Reduce the oven temperature to 375°F (190°C) and bake about 60 minutes, or until the filling is set.
- Let the pie cool before serving.
- Garnish with nuts, if desired.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don't have almond extract, vanilla extract can be used as a substitute. Ensure the sweet potatoes are well-mashed to avoid lumps in your filling. For added texture, you can sprinkle some chopped pecans or walnuts on top before baking. This pie pairs beautifully with Portofino (Cranberry) Salad for a festive touch.
Serving Suggestions
Serve the sweet potato pie chilled or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream. It makes a delightful dessert for holiday gatherings or family dinners. Pair it with a warm beverage like spiced cider or coffee for a comforting experience. For a complete meal, consider serving it alongside A Wonderful Plain Cake.
Storage & Reheating
Store leftover sweet potato pie in an airtight container in the refrigerator for up to 5 days. To reheat, cover the pie with foil and warm it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Avoid microwaving as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Zenobia Bryant'S Sweet Potato Pie contains roughly 443 calories, with 7g protein, 86g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (104% of the Daily Value), calcium (37% of the Daily Value), and vitamin C (31% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 890mg per serving (39% 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 canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes for convenience. Make sure to drain them well and mash them thoroughly before adding to the mixture to achieve the desired consistency. Adjust the sugar as needed since canned varieties may already contain added sugar.
What can I use if I don't have a pie crust?
If you don't have a traditional pie crust, you can use a graham cracker crust or make a crust using crushed cookies and butter. Alternatively, consider baking the filling in a greased baking dish for a crustless version that still delivers the same delicious flavor.
How do I know when the pie is done baking?
The pie is done baking when the filling is set and no longer jiggly in the center. You can also insert a knife into the filling; if it comes out clean, the pie is ready. 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).