Sweet Potato Pie

Prep time: 10min
Total time: 70min
Serves: 8
2
eggs
1 3/4 cups
mashed sweet potatoes (see tip)
425 mL
3/4 cup
firmly packed brown sugar
175 mL
2/3 cup
5% light cream
150 mL
1 1/2 tsp
ground cinnamon
7 mL
1 tsp
vanilla extract
5 mL
1/4 tsp
salt
1 mL
1/8 tsp
ground nutmeg
0.5 mL
1/8 tsp
ground cloves (optional)
0.5 mL
1
(9-in./23-cm) prepared deep dish pie shell (thawed according to pkg instructions)
8
pecan halves for garnish, optional
whipped cream or vanilla ice cream to garnish (optional)
Per serving (1/8 of the recipe):
calories
370
fat
13 g
saturated fat
5 g
carbs
58 g
sugar
28 g
protein
5 g
cholestrol
60 mg
fibre
2 g
sodium
270 mg

Directions

  1. Preheat the oven to 220˚C (425˚F). In large bowl, use whisk or electric mixer (on low speed) to beat eggs just until yolks and whites are combined. Blend in mashed sweet potatoes. Add brown sugar, cream, cinnamon, vanilla, salt, nutmeg and cloves, if using. Beat just until smooth.

  2. Place pie shell (in its foil dish) on baking sheet. Pour in sweet potato mixture. Bake 15 min. Reduce oven temperature to 180˚C (350˚F); bake another 45 min., or until the edges of the filling are set but centre still jiggles slightly. Cool pie on rack before serving.

  3. Serve slices of pie garnished with pecans, whipped cream or ice cream, if desired.

Tip

If you don’t have leftover mashed sweet potatoes, 2 large sweet potatoes should yield the amount needed for this recipe. Peel, cube and boil till tender. Drain and mash smooth.