2 1/2
cups mashed cooked sweet potatoes (2 large or 3 medium)
2
cups sugar
2
eggs, beaten
1/2
cup unsalted butter, melted
1 1/2
teaspoons vanilla
1/2
cup evaporated milk
2
tablespoons maple-flavored syrup
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Steps
1
Heat oven to 400°F. Bake and cool crusts as directed on box for One-Crust Baked Pie Shell. Reduce oven temperature to 350°F.
2
In medium bowl, stir together remaining ingredients, adding syrup last. Pour into pie crusts.
3
Bake 45 to 50 minutes or until center is set and knife inserted in center comes out clean. Cool on wire rack 2 hours. Cover and refrigerate any remaining pie.
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Serve award-winning sweet potato pie slices topped with sweetened whipped cream for an extra special treat.
Be sure to buy evaporated milk, not sweetened condensed milk. They don’t work the same way in recipes!
This award-winning Southern sweet potato pie recipe makes 2 pies, so you'll have plenty of dessert to share.
This type of pie has an egg-based custard filling and should be stored in the refrigerator. Sweet potato pies can be stored in the refrigerator for up to four days.
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