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Crunchy Sweet Potato Pie

 Crunchy Sweet Potato Pie
I first tried this delicious pie at a church potluck dinner and was immediately hooked. I've spent many years perfecting my own recipe.
6-8 ServingsPrep: 20 min. Bake: 55 min.

Ingredients

  • 1-1/4 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups mashed cooked sweet potatoes
  • 1 unbaked pie crust (9 inches)
  • TOPPING:
  • 1/3 cup butter
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup packed brown sugar
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
  • Whipped topping or ice cream

Directions

  • In a bowl, blend sugar and spices. Beat eggs; add milk and vanilla.
  • Combine the sugar mixture. Stir in potatoes; beat until smooth. Pour
  • into pie shell. Bake at 425° for 15 minutes. Reduce heat to
  • 350° and bake for an additional 30 minutes. Combine topping
  • ingredients. Remove pie from the oven; sprinkle with topping. Bake
  • 10-15 minutes or until topping is golden brown. Cool on wire rack.
  • Store in the refrigerator. Serve with whipped topping or ice cream.

2 of 2

Crunchy Sweet Potato Pie (continued)

Directions (continued)

  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 slice) equals 598 calories, 26 g fat (12 g saturated fat), 92 mg cholesterol, 262 mg sodium, 85 g carbohydrate, 2 g fiber, 8 g protein.