The recipe for North Carolina’s Favorite Sweetpotato Pie combines sweet potatoes, sugar, cinnamon and vanilla pudding for a sweet Southern dessert.
Ingredients
2 ¼ cups cooked mashed sweetpotatoes
¾ cup granulated sugar
½ cup firmly packed brown sugar
½ cup packaged French vanilla instant pudding
¾ cup evaporated milk
2 large eggs, room temperature
6 tablespoons butter or margarine, softened
1 teaspoon ground cinnamon
1 ½ tablespoon vanilla extract
1 9-inch unbaked pie shell
Instructions
- In a large bowl combine all ingredients and beat at medium speed until well blended. Spread evenly into unbaked pie shell.
- Bake at 450 degrees for 10 minutes. Reduce temperature to 350 degrees and bake for 40 minutes longer or until set.
- Cool on wire rack. If desired, garnish with whipped cream, raspberries and mint leaves
Servings: 8
Author: Marianne Langan for the North Carolina Sweetpotato Commission
This recipe is absolutely delicious. This will be my third year making these pies for Thanksgiving and Christmas. I think you need to publish this again!
I love this pie,but I would prefer the filling a little firmer. How would you suggest I thicken it and retain the original flavor?
What is the best method for me?
I am looking for the best method to be rich.
This place is correct for This? Limao