Simple, quick to bring together, and truly a sweet potato pie. This recipe comes to me by way of my hardworking farming friend, Lynn Jarvis. This is NOT one of those recipes that turns out tasting like a pumpkin pie. This sweet potato pie recipe allows all the reasons why we love the sweet potato to come through. The texture is smooth, but in a mashed sweet potato way. The sweetness is mild and the amount of spice is enough to enhance the earthy sweet potato without covering it up. Give it a try and see for yourself.
Ingredients for one 10-inch deep dish pie
For a super quick pie, use your favorite ready made pie crust. If you want to make a pie crust from scratch that won’t let you down, we recommend this recipe: Simple Homemade Pie Crust that Won’t Let You Down
- 2 cups cooked sweet potatoes, mashed
- 1 cup sugar
- 1/2 cup nondairy butter, melted
- 2 tablespoons ground flaxseed + 6 tablespoons water, whisked together
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Heat oven to 350ºF degrees.
In a large mixing bowl, stir all the ingredients together. Pour into pie crust shell. Cover edges of pie crust with a foil ring. Bake 45-55 minutes. Serve warm or at room temperature.
A quick way to have cooked sweet potatoes is to prick them with a knife or fork several times, then pop them into the microwave. Small sweet potatoes (5-inches long, 2-inches in diameter) take about 3 to 4 minutes to become soft in the microwave. A bigger sweet potato (8-inches long, 2-inches in diameter) takes 6 to 8 minutes to become soft. And it’s better to microwave two to three small sweet potatoes at one time than trying to cook one big one. Trust me.