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Sweet Potato Pie and Whipped Cream

Sweet Potato Pie and Whipped Cream
Total Time:
2 hours, 20 minutes
Active Time:
20 minutes


3 medium sweet potatoes
5 tablespoons unsalted butter, softened
1 (5-oz) can evaporated milk
3/4 cup + 2 tablespoons sugar
3 large eggs, beaten
1 1/4 teaspoons vanilla extract, divided
1/2 teaspoon ground cinnamon
1 refrigerated rolled pie crust
1/2 cup heavy whipping cream
1/4 teaspoon ground cardamom


  1. Preheat oven to 350°F. Peel potatoes and cut into 1-inch cubes. Add potatoes to large Dutch oven; cover with water. Bring water to a boil on high; cook 10–12 minutes or until fork tender.
  2. Drain potatoes and place in food processor bowl with butter; process until smooth. Transfer potato puree to large bowl.
  3. Beat eggs. Add to potato puree: eggs, milk, 3/4 cup sugar, 1 teaspoon vanilla, and cinnamon; whisk until well blended.
  4. Unroll pie crust; place in pie dish and crimp edges (as desired). Fill with sweet potato pie filling. Bake 45–55 minutes or until center is set and crust is golden. Let pie stand to cool. Refrigerate 1 hour or until pie is chilled completely.
  5. Place cream in large bowl; beat with hand mixer on medium speed, until soft peaks form. Add cardamom, remaining 2 tablespoons sugar, and remaining 1/4 teaspoon vanilla; beat until fluffy. Serve whipped cream with pie.

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Nutritional Information

Amount per 1/8 recipe serving: Calories 370, Total Fat 22.00g, Sat Fat 12.00g, Trans Fat 0.00g, Chol 115mg, Sodium 200mg, Total Carb 41g, Fiber 2.00g, Sugars 21g, Protein 6g, Calc 6%, Vit A 0%, Vit C 0%, Iron 6%

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