Classic Sweet Potato Pie

“This simple but special deep-dish pie provides a down-home finish to hearty autumn meals. Pecans and pumpkin pie spices make this a comforting seasonal classic.” —Paul Azzone, Shoreham, New York

Fall pie recipes - Classic Sweet Potato PiePhoto: Taste of Home
Servings Prep Time Cook Time
8servings 25minutes 45minutes + cooling
Servings Prep Time
8servings 25minutes
Cook Time
45minutes + cooling
Portions: servings
Portions: servings
  1. In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball. Roll out to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer crust to pie plate. Flute edges; set aside.
  2. In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt; blend until smooth. Pour into crust.
  3. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the centre comes out clean. Cool on a wire rack. Garnish with whipped cream and toasted pecans if desired.
Recipe Notes

Nutrition Facts
1 piece: 417 calories, 17g fat (6g saturated fat), 96mg cholesterol, 436mg sodium, 59g carbohydrate (42g sugars, 3g fibre), 9g protein.