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Harvest Sweet Potato Pie

By: Fae Fisher

"'THE PIES were baked a few days before the holiday gathering and then placed in a tall pie safe on our back porch. My father called this 'royal pie', fit for a king with its deliciously different flavor. This is another hand-me-down recipe, a treasure in our family.'"

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

4 eggs
1 (12 ounce) can evaporated milk
1 1/4 cups sugar
3/4 cup butter or margarine, melted
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 cups mashed cooked sweet potatoes
2 (9 inch) unbaked pastry shells
Whipped cream

Directions

In a mixing bowl, combine first 10 ingredients; mix well. Beat in sweet potatoes. Pour into pie shells. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Cool completely. Serve with whipped cream if desired. Store in the refrigerator.