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Dessert Recipes

Classic Sweet Potato Pie

Summary

Try the easy Praline Pecan Topping for a twist to your classic favorite.

What You Need

  • 1 can (29 oz.) Princella® Cut Sweet Potatoes, drained
  • 1 can (14 oz.) sweetened condensed milk
  • 2 eggs
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. salt
  • One 9-inch unbaked deep pastry shell

Instructions

  1. PREHEAT oven to 375°F.
  2. BEAT sweet potatoes in a large bowl with an electric mixer until smooth. Mix in remaining ingredients except pastry.
  3. POUR into pastry shell and bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool before serving with whipped topping or prepare Praline Pecan Topping. Store pie in refrigerator.
  4. ARRANGE pecans on cooled pie for Praline Pecan Topping. In a small saucepan, combine brown sugar and cream. Cook over medium heat, stirring frequently with a whisk, until mixture begins to boil around edges. Reduce heat to low and simmer 5 minutes, stirring frequently. Remove from heat and let cool 5 minutes before drizzling over pie.
Cooking time (duration)

Prep Time: 10 minutes Bake Time: 50-60 minutes

Number of servings (yield)

8 servings

Category

Dessert

Related

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Praline Pecan Topping (optional)

1/2 cup pecan halves, toasted (about 24 pieces)
1/4 cup packed brown sugar
1/4 cup whipping cream

Tip:

To toast pecans, cook in a heavy ungreased skillet over medium heat about 5 to 6 minutes, stirring frequently, until fragrant.

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