Sweet Potato Pie III

May 13, 2023May 13, 20230 14

Indulge in the creamy and spicy flavors of Sweet Potato Pie III

by The Chefin Dessert

Prep

30 min

Cook

50 min

Ready In

1 hr 20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

513

Sugar

38g

Fat

31g

If you're a fan of sweet potato dishes, you'll love this Sweet Potato Pie III recipe. This classic southern dessert has been a favorite among families for generations. The pie is made with a creamy sweet potato filling that is baked in a flaky crust. The warm spices of cinnamon and allspice give this pie a spicy kick that is sure to delight your taste buds. Perfect for holiday gatherings or any time you're in the mood for something sweet and indulgent.

Instructions

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Place sweet potatoes in a large pot and fill with enough water to cover. Bring to a boil and cook for 30 to 45 minutes or until tender.
3.	Drain sweet potatoes, remove skin and mash until smooth.
4.	In a large bowl, cream butter and sugar together. Blend in the eggs and sweet potato puree.
5.	Add cinnamon, allspice and salt. Mix well.
6.	Pour mixture into two unbaked pie crusts.
7.	Bake in preheated oven for 50 minutes.

PROS

Sweet Potato Pie III is a delicious dessert that is rich and creamy.
The combination of cinnamon and allspice creates a unique and flavorful taste.

CONS

Sweet Potato Pie III is high in calories and should be consumed in moderation.
It may not be suitable for individuals with diabetes or on a low-carb diet.

HEALTH & BENEFITS

Sweet potatoes are a rich source of vitamins A and C, and minerals such as potassium. They are also high in fiber which helps to promote good digestion and reduce the risk of heart disease. However, the high sugar and butter content in this recipe may offset some of these health benefits, so it should be enjoyed in moderation.

	6 sweet potatoes
	1 1/2 cups butter
	1 1/2 cups white sugar
	3 eggs
	1 teaspoon ground cinnamon
	1 teaspoon ground allspice
	1/4 teaspoon salt
	2 unbaked pie crusts