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Festival Winning Sweet Potato Pie

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  • Prep 10 min
  • Total 3 hr 30 min
  • Servings 16
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Created Sep 20, 2010
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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
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