Southern Sweet Potato Pie

Use a store-bought frozen pie crust to make this Southern classic even easier and with a minimum amount of work for maximum flavor.

Prep Time: 10 min
Cook Time: 2 hrs

RECIPE
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Servings:

Yield: 8 servings

Ingredients:

2 1⁄2 pounds sweet potatoes, washed
8-inch frozen pie crust (deep dish)
4 tablespoons unsalted butter, softened
2 large eggs, room temperature
1⁄3 cup evaporated milk
1⁄3 cup whole milk
3⁄4 cup sugar
1 teaspoon nutmeg
1⁄2 teaspoon cinnamon
1⁄2 teaspoon lemon extract
1 teaspoon vanilla extract

Allergens:

Eggs, Gluten, Milk, Wheat

Nutritional Information

Directions:

Place potatoes in a large pot filled with water. Boil potatoes until they can be easily pierced with a fork – approximately 45-60 minutes. While potatoes are still warm, gently peel off outer layer of skin and reserve.
Preheat oven to 350°F. In a large bowl using an electric mixer, blend sweet potato pulp, butter, eggs, evaporated milk, whole milk, sugar, nutmeg, cinnamon, lemon extract, and vanilla extract on medium speed until filling is smooth and creamy – approximately 7 minutes.
Gently spoon mixture into the pie crust. Place pie in oven on middle rack. Bake until golden brown – approximately 35-45 minutes. Let rest on rack 15 minutes and serve.