Linda’s Sweet Potato Pie

On Wednesday we had about 15 neighbors from our Dutch apartment over for a chili dinner, and I made a sweet potato pie for dessert. Since I will be making this pie again in the future, I thought that I should save my recipe here on my blog.

Linda’s Sweet Potato Pie

Ingredients 

Pie Filling

2 1/2 cups baked sweet potatoes (mashed by hand or mixer)

1/2 cup dark brown sugar

1/2 cup white sugar

2 eggs (beaten)

3/4 cup evaporated milk or light cream

4 tablespoons melted salted butter

1 teaspoon vanilla

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons flour

1 unbaked pie crust 9 inches (I used a Lidl sweet crust)

Walnut or Pecan Topping

1/3 cup salted butter

1/3 cup flour

1/2 cup packed dark brown sugar

1/2 cup chopped nuts

Ice cream or whipped cream for serving

Instructions

1. Preheat oven to 425F.
2. In a bowl, stir together the sugars, cinnamon, and nutmeg.
3. In a separate bowl, beat together eggs, evaporated milk, and vanilla.
4. Pour the sugar mixture into the egg mixture and whisk to combine.
5. Stir in the mashed sweet potatoes and beat until combined. The mixture may be thin.
6. Place pie shell into pie dish and press to seal.
7. Pour sweet potato mixture into unbaked pie shell.
8. Bake on center rack in oven at 425 F for 15 minutes. 
9. Reduce heat to 350F and bake for an additional 30 minutes.
10. While pie is baking, make the nut crumble topping. Use your fingers to create a crumble with all of the ingredients. They don’t need to be smooth. Set aside.
11. Remove pie from the oven and sprinkle with crumble topping.
12. Bake 15 minutes or until topping is golden brown.
13. Allow to cool and serve with ice cream or whipped cream.
14. Enjoy❣️