Belle's Sweet Potato Pie
Easiest Southern-Style sweet potato pie. Made with kefir and store ready crust to help beat the holiday rush.
Equipment
- Oven
- Blender
Ingredients
- 2 lb sweet potato ~4 large baked/boiled sweet potato
- 4 Tbsp butter, melted
- 1/4 C Kefir, plain
- 3/4 C condensed milk
- 1/2 C evaporated milk
- 1/4 C brown sugar, light
- 1 C white sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp all-spice
- 2 eggs, beaten
- 1 tsp vanilla
- 2 pie crust, unbaked frozen or rolled
- 1/8 tsp salt
Instructions
- Preheat oven to 400 degrees.
- Place cleaned sweet potatoes on an aluminum lined baking sheet and cook for 1 hour to 1.5 hours or until softened.
- Allow sweet potatoes to cool to room temperature.
- Set oven to 350 degrees.
- Prepare pie crust and set to the side. If using rolled pie crust spray pie pan, then place crust in pan. Pierce a few holes in crust with fork.
- Peel skin from sweet potatoes and place in blender. Remove any long, stringy fibers.
- Add additional ingredients to blender. Beat mixture until smooth and pour into prepared pie crust (s).
- Bake for 40-45 minutes, or until toothpick comes out clean. Allow pie(s) to cool on cooling rack.
Notes
This recipe with yield enough mixture for 2 regular-size pie crusts. If using a deep-dish pie pan depending on size may only yield enough mixture for 1 pie. You can substitute regular milk or buttermilk if kefir is not available.
Tried this recipe?Let us know how it was!