AuthoradminCategory,
Yields1 Serving
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 tsp Vanilla
 ½ tsp Cinnamon
 ½ tsp Nutmeg
Pecan Topping Ingredients:
 1 cup Brown Sugar, packed
 ½ stick Butter, melted
  cup Flour
 ½ cup Pecans, chopped
 ½ cup Walnuts, chopped
1

Preheat oven to 350°F/180°C.

2

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.

3

Combine all the filling ingredients into a bowl and mix until smooth with no lumps.

4

Pour the filling into the pie dish with the crust.

5

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.

6

If you prefer marshmallow toppings, sprinkle as many marshmallows as you’d like over the pie filling.

7

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.

8

Slice, then serve!

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 tsp Vanilla
 ½ tsp Cinnamon
 ½ tsp Nutmeg
Pecan Topping Ingredients:
 1 cup Brown Sugar, packed
 ½ stick Butter, melted
  cup Flour
 ½ cup Pecans, chopped
 ½ cup Walnuts, chopped

Directions

1

Preheat oven to 350°F/180°C.

2

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.

3

Combine all the filling ingredients into a bowl and mix until smooth with no lumps.

4

Pour the filling into the pie dish with the crust.

5

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.

6

If you prefer marshmallow toppings, sprinkle as many marshmallows as you’d like over the pie filling.

7

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.

8

Slice, then serve!

Sweet Potato Pie