| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

An original recipe prepared specifically for the North Carolina SweetPotato Commission by Marianne Langan.

North Carolina's Favorite Sweet Potato Pie

2 1/4 cups cooked mashed sweet potatoes

3/4 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 cup packaged french vanilla instant pudding

3/4 cup evaporated milk

2 large eggs, at room temperature

6 tablespoons butter, softened

1 teaspoon ground cinnamon

1 1/2 tablespoons vanilla extract

1 (9-inch) unbaked pie shell

1. In a large bowl combine all ingredients and beat at medium speed until well blended. Spread evenly into unbaked pie shell.
2. Bake at 450F (230C) for 10 minutes.
3. Reduce temperature to 350F (175C) and bake for 40 minutes longer or until set. Cool on wire rack.
4. If desired, garnish with whipped cream, raspberries and mint leaves.

Makes 8 servings.

Nutritional Facts Per Serving: Calories 471kcal; Vitamin A 9,202 IU; Fat 19 gm; Sodium 432mg; Cholesterol 83mg

Recipe and photgraph provided courtesy of North Carolina Sweetpotato Commission.