Published on May 16, 2017 by Mike

Jade learns an old family recipe from her mom, Gwen.

Here is what you’ll need!

Mom’s Sweet Potato Pie
Servings: 6-8

INGREDIENTS
Crust
1 pre-made refrigerated pie crust or graham cracker crust

Filling
½ stick butter, melted
½ cup sugar
2 eggs
¾ can evaporated milk
2 cups sweet potato, cooked and mashed
2 teaspoons vanilla
½ teaspoon cinnamon
½ teaspoon nutmeg

Pecan Topping
1 cup brown sugar, packed
½ stick butter, melted
⅓ cup flour
½ cup pecans, chopped
½ cup walnuts, chopped

Marshmallow Topping
1 16-ounce bag mini marshmallows

PREPARATION
Preheat oven to 350°F/180°C.
Press the pie crust into a 9-inch round pie dish or cake pan, forming the crust into the bottom and the sides of the pan. Crimp the edges if you prefer a pie crust with a design.
Combine all the filling ingredients into a bowl and mix until smooth with no lumps.
Pour the filling into the pie dish with the crust.
If you prefer a pecan topping, mix the pecan topping ingredients in a bowl until evenly combined, then spread the mixture on top of the pie filling, smoothing it out with your hands.
If you prefer a marshmallow toppings, sprinkle as many marshmallows as you’d like over the pie filling.
Bake for 50 minutes to an hour, or until the pie is set but has a slight jiggle in the very center when lightly shaken. Then chill completely in a refrigerator.
Slice, then serve!

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