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Sweet Potato Pie

This is the classic recipe for sweet potato pie from Sidney Carlisle's article on cooking with sweet potatoes.
  • 2 cups sugar
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1 teaspoon nutmeg
  • 3/4 cup half-and-half
  • 1 cup cooked sweet potato (see note)
  • 2 eggs
  • 1/2 cup (1 stick) butter, melted
  • 1 9-inch unbaked pie crust, chilled
Preheat the oven to 350°F.

Whisk together the sugar, flour, salt and nutmeg in mixer bowl. Add the half-and-half, sweet potato, eggs and butter, one at a time, beating on medium speed about 30 seconds after each ingredient is added.

Pour the filling into the pie shell. Bake 45 to 50 minutes, until filling is firm on the sides and just barely shakes in the middle. Cool on a wire rack. The pie may be served warm or cold and yields 8 servings.

Makes 1 pie.

Prep time: 1 hour; Cook time: 50 Minutes; Total time: 1 Hour 50 Minutes
Note: The pie is best when prepared with a baked sweet potato. Wrap a medium size potato in foil. Bake at 400F degrees about 1 hour, or until very tender when pierced with a fork. Remove the potato from the oven and cool to room temperature. Scoop out the soft inside with a spoon and measure out 1 full cup for the recipe above. The potato may be cooked ahead. Remove the pulp and refrigerate for up to two days.

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