Sweet Potato Pie
February: Sweet Potato Month
As Valentine’s Day draws near, February focuses on sweethearts—and sweet potatoes! Islander follows the old adage that a way to her man’s heart is through his stomach and makes a southern-style staple as a dessert for Highlander. So she bakes a sweet potato pie for her sweetie pie! Instead of peeling, boiling and mashing sweet potatoes, this recipe is made even easier and quicker by using a canned casserole. Sweet potato pie is considered food for the soul—classic and comforting, it is a heartwarming treat to make and eat during Sweet Potato Month.
(Adapted from Glory Foods)
- 1 can (15 ounces) mashed sweet potatoes (we used Glory Foods brand sweet potato casserole)
- 3 tablespoons butter, melted
- 2 eggs
- 1 cup sweetened condensed milk (not quite a full 14-ounce can)
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 9-inch deep dish pie crust/shell, raw and frozen
In a microwavable measuring cup, melt the butter and set aside to cool slightly. In a large bowl, beat the eggs with the sweetened condensed milk. Stir in the vanilla extract.
Add the melted butter. Stir in the cornstarch. Then mix in the mashed sweet potatoes until the batter is smooth. Pour into the pie crust.
Place on a cookie sheet and bake in the center of a preheated oven at 400 degrees F for 10 minutes. Remove from the oven, place foil or pie crust shields around the rim of the pie, return to the oven and bake at a reduced heat of 300 degrees F for another 40 minutes. Test for doneness by inserting a toothpick in the center of the pie (it should come out clean; if not, bake for another 5-10 minutes). Remove from the oven and cool the pie completely. Slice into 6-8 wedges and serve with a dollop of whipped cream (optional).
- Draw a heart on the sweet potato pie using the nozzle of canned whipped cream for a festive and fun Valentine’s food.
- Search our blog for other recipes containing sweet potatoes as an ingredient.
- Search our blog for more pie recipes.