Sweet Potato Pie

This pie tastes very similar to the classic pumpkin pie, and so easy to make.

Don’t microwave or boil the sweet potatoes, they need to oven roast to bring out the sweetness. It’s a totally different taste between the different methods of cooking. 

For the crust, you can purchase already-made graham cracker crust, or get the crumbs and follow the recipe on the box. 

Filling:

1 ¼ cups pureed roasted sweet potato

¾ cup milk

2/3 cup sugar

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground allspice

¼ tsp ground nutmeg

3 large size eggs

Pie Shell:

1 nine inch Graham Cracker Crust

Topping:

2/3 coarsely chopped pecans or walnuts

¼ cup firmly packed brown sugar

2 tbsp butter, room temperature

1 tsp flour

Preheat oven to 375 degrees F.

Mix the filling ingredients in a blender until well blended. Pour filling into pie crust. Cook for 30 minutes. Mix topping, scatter evenly over pie, and bake for another 30 minutes. Cool a bit, and serve warm with ice cream or whipped topping.

 Refrigerate any leftover pie. 

This pie is a great dessert for any of the fall or winter celebrations.