Sweet Potato Pie with Evaporated Milk recipe

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Ingredients

2 ½ cups mashed sweet potatoes
1 ⅔ cups evaporated milk
1 cup light brown sugar
½ cup butter, softened
2 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 (9 inch) unbaked pie crust
½ cup all-purpose flour
½ cup light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground mace
¼ pound butter
1 ½ cups sliced almonds

Nutrition Info

782 calories
carbohydrate: 84.5 g
cholesterol: 122.7 mg
fat: 45 g
fiber: 4.5 g
protein: 12.9 g
saturatedFat: 20.1 g
servingSize: -
sodium: 570.5 mg
sugar: 50.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Prepare the filling by blending together the sweet potatoes, evaporated milk, 1 cup brown sugar, 1/2 cup butter, eggs, cinnamon, vanilla, salt, ginger and nutmeg. Pour filling into prepared crust.

  3. Prepare the topping by combining the flour, 1/2 cup brown sugar, cinnamon, ginger and mace. Using a pastry knife, cut the butter into the flour mixture until coarse crumbs form. Stir in nuts.

  4. Sprinkle topping over filling and bake at 400 degrees F (200 degrees C) for 50 minutes or until golden and a knife inserted in the center comes out clean.

Recipe Yield

8 servings

Recipe Note

This potato pie is baked with a sweet almond topping.

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