Sweet Potato Pie
(2) 9” prepared deep-dish piecrusts/unbaked.
3 eggs
1 cup sugar
2 ¾ cups well-mashed, cooked sweet potatoes
2 ¼ cups evaporated milk ½ teaspoon salt
1 ½ teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cloves
(1½ teaspoon “Pumpkin Pie Spice” can be
substituted for the previous three ingredients.)
Sweet Potato Pie
(2) 9” prepared deep-dish piecrusts/unbaked.
3 eggs
1 cup sugar
2 ¾ cups well-mashed, cooked sweet potatoes
2 ¼ cups evaporated milk ½ teaspoon salt
1 ½ teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cloves
(1½ teaspoon “Pumpkin Pie Spice” can be
substituted for the previous three ingredients.)
Sweet Potato Pie
(2) 9” prepared deep-dish piecrusts/unbaked.
3 eggs
1 cup sugar
2 ¾ cups well-mashed, cooked sweet potatoes
2 ¼ cups evaporated milk ½ teaspoon salt
1 ½ teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cloves
(1½ teaspoon “Pumpkin Pie Spice” can be
substituted for the previous three ingredients.)
Sweet Potato Pie
(2) 9” prepared deep-dish piecrusts/unbaked.
3 eggs
1 cup sugar
2 ¾ cups well-mashed, cooked sweet potatoes
2 ¼ cups evaporated milk ½ teaspoon salt
1 ½ teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cloves
(1½ teaspoon “Pumpkin Pie Spice” can be
substituted for the previous three ingredients.)
Sweet Potato Pie
(2) 9” prepared deep-dish piecrusts/unbaked.
3 eggs
1 cup sugar
2 ¾ cups well-mashed, cooked sweet potatoes
2 ¼ cups evaporated milk ½ teaspoon salt
1 ½ teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cloves
(1½ teaspoon “Pumpkin Pie Spice” can be
substituted for the previous three ingredients.)
Sweet Potato Pie
(2) 9” prepared deep-dish piecrusts/unbaked.
3 eggs
1 cup sugar
2 ¾ cups well-mashed, cooked sweet potatoes
2 ¼ cups evaporated milk ½ teaspoon salt
1 ½ teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cloves
(1½ teaspoon “Pumpkin Pie Spice” can be
substituted for the previous three ingredients.)
Sweet Potato Pie
(2) 9” prepared deep-dish piecrusts/unbaked.
3 eggs
1 cup sugar
2 ¾ cups well-mashed, cooked sweet potatoes
2 ¼ cups evaporated milk ½ teaspoon salt
1 ½ teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cloves
(1½ teaspoon “Pumpkin Pie Spice” can be
substituted for the previous three ingredients.)
Sweet Potato Pie
(2) 9” prepared deep-dish piecrusts/unbaked.
3 eggs
1 cup sugar
2 ¾ cups well-mashed, cooked sweet potatoes
2 ¼ cups evaporated milk ½ teaspoon salt
1 ½ teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cloves
(1½ teaspoon “Pumpkin Pie Spice” can be
substituted for the previous three ingredients.)
Heat oven to 350 degrees (F).
Mix together all filling ingredients
in a large bowl.
Fill piecrusts to within ¼” of top with filling.
Bake approximately 1 hour, or until knife inserted into center of pies comes out clean.
Cool on wire rack and then in refrigerator until chilled.
Serve with whipped cream, if desired.
Makes eight servings per pie.
Heat oven to 350 degrees (F).
Mix together all filling ingredients
in a large bowl.
Fill piecrusts to within ¼” of top with filling.
Bake approximately 1 hour, or until knife inserted into center of pies comes out clean.
Cool on wire rack and
then in refrigerator until chilled.
Serve with whipped cream, if desired.
Makes eight servings per pie.
Heat oven to 350 degrees (F).
Mix together all filling ingredients
in a large bowl.
Fill piecrusts to within ¼” of top with filling.
Bake approximately 1 hour, or until knife inserted into center of pies comes out clean.
Cool on wire rack and then in refrigerator until chilled.
Serve with whipped cream, if desired.
Makes eight servings per pie.
Heat oven to 350 degrees (F).
Mix together all filling ingredients
in a large bowl.
Fill piecrusts to within ¼” of top with filling.
Bake approximately 1 hour, or until knife inserted into center of pies comes out clean.
Cool on wire rack and then in refrigerator until chilled.
Serve with whipped cream, if desired.
Makes eight servings per pie.
Heat oven to 350 degrees (F).
Mix together all filling ingredients
in a large bowl.
Fill piecrusts to within ¼” of top with filling.
Bake approximately 1 hour, or until knife inserted into center of pies comes out clean.
Cool on wire rack and then in refrigerator until chilled.
Serve with whipped cream, if desired.
Makes eight servings per pie.
Heat oven to 350 degrees (F).
Mix together all filling ingredients
in a large bowl.
Fill piecrusts to within ¼” of top with filling.
Bake approximately 1 hour, or until knife inserted into center of pies comes out clean.
Cool on wire rack and then in refrigerator until chilled.
Serve with whipped cream, if desired.
Makes eight servings per pie.
Heat oven to 350 degrees (F).
Mix together all filling ingredients
in a large bowl.
Fill piecrusts to within ¼” of top with filling.
Bake approximately 1 hour, or until knife inserted into center of pies comes out clean.
Cool on wire rack and then in refrigerator until chilled.
Serve with whipped cream, if desired.
Makes eight servings per pie.
Heat oven to 350 degrees (F).
Mix together all filling ingredients
in a large bowl.
Fill piecrusts to within ¼” of top with filling.
Bake approximately 1 hour, or until knife inserted into center of pies comes out clean.
Cool on wire rack and then in refrigerator until chilled.
Serve with whipped cream, if desired.
Makes eight servings per pie.