Mrs. Ruth Sweet Potato Pie

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often cheaper.

Clean the sweet potatoes and press down with a fork to aerate them.

Place the sweet potatoes in the oven at 350°F for about 45 minutes to an hour.

Once done, let them cool, cut off the skin, and scoop out the flesh.

Chop the sweet potato flesh into smaller pieces.

Preheat the oven to 400°F for baking the pie.

Place the sweet potatoes in a mixer and blend until mushy, scraping down the bowl as needed.

Add white sugar and brown sugar to the blended sweet potatoes and mix well, scraping the bowl again.

Melt half a stick of butter and add it to the mixture.

Add 1 cup of evaporated milk and mix thoroughly.

Add vanilla extract and mix again.

Add 1 egg to the mixture and mix well.

Add cinnamon and nutmeg for flavor.

Add half a cup of flour to the mixture and mix until well combined.

Pour the mixture into a 9-inch deep dish pie shell and spread it evenly with a spatula.

Tap the pie shell to remove any air bubbles.

Place the pie on a baking sheet and bake at 400°F for 10 minutes.

After 10 minutes, reset the oven to 350°F and bake for 30 to 45 minutes.

Check the pie; if the crust is not dark enough, place it back in the oven for an additional 10 minutes.

Slice the pie and serve, optionally trying it with whipped topping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens