I received this recipe for sweet potato pie from my sister, who said it’s always a hit and very easy to make. I decided to bake it for New Year’s party and there were two Americans there. Both commented that it tasted just like it did back home, which was very generous. It did taste pretty good.
Serve with whipped cream and pecan nuts.
- 450 gr sweet potato
- 125 gr soft butter
- 1 cup white sugar
- 1/2 cup milk
- 2 eggs
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 sweet pie base, shop bought or homemade. You can also use sweet shortcrust pastry
Boil the sweet potato whole in their skin for 50 minutes, or until cooked. Run cold water over the potatoes and remove the skin.
Preheat the oven to 175 C or 350 F.
Break apart the potato in a large bowl. Add the butter and mix well with an electric mixer. Stir in the sugar, milk, eggs, nutmeg, cinnamon and vanilla. Continue mixing on a medium speed until the mix is very smooth.
Lay the pastry into a round pie dish and pour the filling into the unbaked pie pastry.
Bake in the preheated oven for 50 to 60 minutes, or until a knife inserted in the centre comes out clean. The pie will puff up quite high while it is baking.
Serve with whipped cream. The sweet potato pie will keep in the refrigerator for a couple of days.