This sweet potato pie recipe with evaporated milk was passed down to me by my best friend's mother. She cooked the absolutely best sweet potato pies. After being asked many times, she finally wrote it down for me. Being from the South, we love our sweet potato pie. While many use different ingredients to make their sweet potato pie, this one stands out for its simplicity and goodness. Prepare yourself for the world's best sweet potato pie. Enjoy with whipped cream.
Ingredients
- sweet potatoes: 3 piece
- eggs: 5 piece (beaten)
- butter: 1 cup (melted)
- evaporated milk: 1 can (12 fluid ounce can)
- white sugar: 1 cup (to taste)
- all-purpose flour: 1 Tbsp
- vanilla extract: 1 tsp
- ground nutmeg: 0.5 tsp
- baking powder: 0.5 tsp
- lemon juice: 0.5 tsp
- (9-inch) pie shells: 3 piece (thawed)
Metric Conversion
Stages of cooking
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Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 40 to 50 minutes. Drain water; peel and mash sweet potatoes in a large bowl until smooth.
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Preheat the oven to 425 degrees F (220 degrees C).
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Mix together beaten eggs and melted butter in a medium bowl until well combined; stir into mashed sweet potatoes. Mix in milk, sugar, flour, vanilla, nutmeg, baking powder, and lemon juice until smooth; pour mixture evenly into pie shells.
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Bake pies in the preheated oven for 10 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of a pie comes out clean, about 40 minutes more. Cool pies for 15 to 30 minutes before refrigerating to cool completely, 1 to 2 hours. Danielle Kerley
