Festival Winning Sweet Potato Pie

festival winning sweet potato pie Dessert
Festival Winning Sweet Potato Pie
  • Prep 10 min
  • Total 3 hr 30 min
  • Servings 16


1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)
2 1/2 cups (625 mL) mashed cooked sweet potatoes (2 large or 3 medium)
2 cups (500 mL) granulated sugar
2 eggs, beaten
1/2 cup (125 mL) unsalted butter, melted
1 1/2 tsp (7 mL) vanilla
1/2 cup (125 mL) evaporated milk
2 tbsp (25 mL) maple-flavoured syrup


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  • 1
    Heat oven to 450ºF. Bake and cool crusts as directed on box for One-Crust Baked Pie Shell. Reduce oven temperature to 350ºF.
  • 2
    In medium bowl, stir together remaining ingredients, adding syrup last. Pour into pie crusts. Cover edge of crust with 2 to 3 inch strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
  • 3
    Bake 45 to 50 minutes or until centre is set and knife inserted in centre comes out clean. Cool on wire rack 2 hours. Cover and refrigerate any remaining pie.

Nutrition Information

No nutrition information available for this recipe

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