Georgette’s Sweet Potato Pie

  • Yield : 8
  • Servings : 8
  • Prep Time : 45m
  • Cook Time : 30m
  • Ready In : 1:15 h
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A classic.


  • 2 1/4 cup self-rising flour
  • 1 block butter (8 tbsp)
  • 1 cup sugar
  • 1 egg
  • 3 tbsp pet milk
  • 1 tsp vanilla
  • 6 to 9 sweet potato (about 4 lb) or in the can
  • 1 block butter (8 tbsp)
  • 1 1/2 cup sugar and brown sugar
  • 2 tsp or 3 nutmeg
  • 2 tsp or 3 cinnamon
  • 1 tbsp vanilla


Step 1

For the dough: Mix all ingredients together and form a ball, cover and refrigerate for 1 hour. Roll dough and place into pie plate; fill with the pudding filling below and baked 350 degrees for 30 minutes.

My idea is you roll the dough and press down with the small bowl to make a circle then filling the pudding mixture in the middle. Cover with the remaining dough; then press with forks on the ends and make holes with forks on the top.

Step 2

For Filling: Boil potatoes in their coats until tender. Cool slightly and peel. If you use the sweet potatoes in the can there is no need to warm it. While potatoes are still warm, add margarine, sugar, nutmeg, and cinnamon. Mix well; mash and mix potatoes with mixer or masher until smooth and free from lumps. Whip potatoes with a mixer and remove strings. Pour into the dough covered pie pan.


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