North Carolina's Favorite Sweet Potato Pie
This delicious sweet potato pie recipe was prepared specifically for the North Carolina SweetPotato Commission by Marianne Langan.
2 1/4 cups cooked mashed sweet potatoes
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup packaged french vanilla instant pudding
3/4 cup evaporated milk
2 large eggs, at room temperature
6 tablespoons butter, softened
1 teaspoon ground cinnamon
1 1/2 tablespoons vanilla extract
1 (9-inch) unbaked pie shell*
- In a large bowl combine all ingredients and beat at medium speed until well blended. Spread evenly into unbaked pie shell.
- Bake in a preheated oven at 450°F (230°C) for 10 minutes.
- Reduce temperature to 350°F (175°C) and bake for 40 minutes longer or until set. Cool on wire rack.
- If desired, garnish with whipped cream, raspberries and mint leaves.
Makes 8 servings.
Recipe and photgraph provided courtesy of North Carolina Sweetpotato Commission.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.