Dot’s Sweet Potato Pie

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Bright and refreshing, this fruit salad shows off the flavors of fresh melon, strawberries, and mint — a real treat during the spring and summer months. In the winter, citrus and winter berries can be easily substituted for the melon and strawberries.

Yield :  6 to 8 servings


  • 1 cup mashed cooked sweet potatoes
  • 1 cup sugar
  • 2 eggs, beaten
  • 1/3 cup butter, melted
  • 1/3 cup milk (whole or skim)
  • 1 teaspoon nutmeg
  • ½ teaspoon baking powder
  • Pinch of salt
  • 1 unbaked (10-inch) deep-dish pie shell


  • Combine the sweet potatoes, sugar, eggs, butter, milk, nutmeg, baking powder and salt in a large mixing bowl. Beat until well combined. Pour into the pie shell.
  • Bake at 400 degrees for 30 minutes or until the filling is set. Serve hot or cold with whipped cream.


Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc.

This easy sweet potato pie will quickly become one of your favorite desserts. It's simple to make and a great use for your sweet potato harvest.

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