Festival Winning Sweet Potato Pie

Name: Festival Winning Sweet Potato Pie
Prep time: 10 min
Total time: 3 h 30 min
Yield: 16
Ingredients: 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

Save Recipe

Prep 10 min
Total 3 hr 30 min
Servings 16

Save
Pinterest
Facebook
Email
Print

Ready to make?

Save
Share
Keep Screen On

Sep 20, 2010

Ingredients

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

Steps

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

Festival Winning Sweet Potato Pie

Ingredients

Steps

Nutrition Information

Try These Next

Explore Categories