Sweet Potato Pumpkin Pie
Prep time: 15 minutes
Cook time: 55 to 60 minutes
A heavy hand with the spices are the secret to this sweet potato pumpkin pie. Even those who aren’t pumpkin pie lovers can’t resist this one!
Ingredients
Refrigerated pastry for single-crust pie
1 cup canned pumpkin
3/4 cup cooked, mashed Bako Sweet Potato
2 eggs
3/4 cup packed brown sugar
1 cup evaporated milk
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 teaspoon each: ground nutmeg and ground cloves
Directions
Preheat oven to 375°F. Line a 9-inch pie dish with pastry dough; turn under excess dough to fit dish and flute decoratively.
Puree pumpkin, sweet potato, eggs, brown sugar and milk in a blender or in a large bowl with a stick blender. Add spices and mix well.
Pour into pastry lined pie dish and bake for 55 to 60 minutes, tenting with foil during the last 15 minutes of baking. The center should be almost set when the dish lightly tapped. It will firm as it cools.
Let cool completely before serving. If making ahead, store in the refrigerator.
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.
