Janie’s Old Fashioned Sweet Potato Pie
Prep Time
45m
Bake Time
45m
Yields
One 9-inch pieAbout this Recipe
Janie’s Old Fashioned Sweet Potato Pie is simple and delicious, just like your grandmother used to make. This recipe is a variation of our Sweet Potato Pie recipe featured on the Imperial Sugar Dark Brown Sugar packaging. In this version we used evaporated milk which results in a lower fat recipe. Both versions are equally delicious so try them both and pick your favorite!
Janie’s Old Fashioned Sweet Potato Pie
Prep Time
45mBake Time
45mYields
One 9-inch pieAbout this Recipe
Janie’s Old Fashioned Sweet Potato Pie is simple and delicious, just like your grandmother used to make. This recipe is a variation of our Sweet Potato Pie recipe featured on the Imperial Sugar Dark Brown Sugar packaging. In this version we used evaporated milk which results in a lower fat recipe. Both versions are equally delicious so try them both and pick your favorite!
This is a Heritage Recipe
Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.
“Nothing beats Grandma Janie’s sweet potato pie!”
Share This Recipe
Ingredients
- 4 cups evenly cubed sweet potatoes (about 2 regular sized sweet potatoes)
- 1/2 cup evaporated milk
- 1 cup packed Imperial Sugar Dark Brown Sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 unbaked 9-inch pastry shell
- Crème Chantilly
Instructions
- Preheat oven to 400°F.
- Boil cubed sweet potatoes in non-salted water until fork tender, about 12-15 minutes. Remove from heat and drain. Transfer to blender or food processor. Add evaporated milk, brown sugar, and butter. Blend until very smooth. Measure exactly 2 cups of puree and transfer to bowl.
- Whisk in eggs, spices, and salt.
- Place pie shell on a cookie sheet and pour filling into pie shell. Place in oven for 15 minutes and then reduce heat to 350°F. Bake until pie no longer trembles in center and is set, about an additional 30 minutes.
- Place in refrigerator for at least 2 hours before serving. Serve with creme chantilly if desired.
Share This Recipe
Recipes for Making Memories
Red Velvet Cream Cheese Bundt Cake
Love will be forever associated with the color red, which is why red velvet is often thought of as a romantic dessert. W...
Apple Crumble Pie
You know the recipe is good when it’s on the packaging! This Apple Crumble Pie recipe was featured on the Imperial...
Homemade Eggnog
Nothing says Christmas party like Homemade Eggnog. The robust flavors of cream, cinnamon, nutmeg, cloves and vanilla min...
Janie’s Old Fashioned Sweet Potato Pie
Prep Time
45mBake Time
45mYields
One 9-inch pieAbout this Recipe
Janie’s Old Fashioned Sweet Potato Pie is simple and delicious, just like your grandmother used to make. This recipe is a variation of our Sweet Potato Pie recipe featured on the Imperial Sugar Dark Brown Sugar packaging. In this version we used evaporated milk which results in a lower fat recipe. Both versions are equally delicious so try them both and pick your favorite!
Ingredients
- 4 cups evenly cubed sweet potatoes (about 2 regular sized sweet potatoes)
- 1/2 cup evaporated milk
- 1 cup packed Imperial Sugar Dark Brown Sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 unbaked 9-inch pastry shell
- Crème Chantilly
Instructions
- Preheat oven to 400°F.
- Boil cubed sweet potatoes in non-salted water until fork tender, about 12-15 minutes. Remove from heat and drain. Transfer to blender or food processor. Add evaporated milk, brown sugar, and butter. Blend until very smooth. Measure exactly 2 cups of puree and transfer to bowl.
- Whisk in eggs, spices, and salt.
- Place pie shell on a cookie sheet and pour filling into pie shell. Place in oven for 15 minutes and then reduce heat to 350°F. Bake until pie no longer trembles in center and is set, about an additional 30 minutes.
- Place in refrigerator for at least 2 hours before serving. Serve with creme chantilly if desired.