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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Brenda's Sweet Potato Pie Recipe

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This recipe for Brenda's Sweet Potato Pie, by , is from The Fuller Family's Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brenda Fuller


1 Deep Dish Frozen Pie Crust
3 Large peeled, sliced, and cooked in water, drained; about 2 Cup
1 Cup Sugar or Sugar Free Sugar
1/2 Teaspoon Nutmeg
1/4 Teaspoon Cinnamon
1/4 Teaspoon Ginger
Pinch of Pumpkin Pie Spice
2 Eggs, mixed with mixer separately
1/4 Cup Buttermilk or Milk
2 Teaspoons Flour
1/2 Teaspoon Baking Powder
1/2 Stick Butter, melted
1/2 Teaspoon Vanilla
Pinch of Cloves
1/4 Teaspoon Salt
1/4 Cup Sour Cream
1 Teaspoon Lemon Juice
1 Cup Sweetened Coconut (Optional)

If using Sugar Free Sugar Substitute, use 1 Teaspoon Vanilla.

Mix eggs in bowl with mixer until fluffy. Place eggs with other ingredients in a large bowl. Mix all ingredients, except pie crust, together in a large bowl. Add coconut (Optional) .Dock pie crust with a fork. Place in oven for 10 minutes. Put strips of foil around rim of pie crust. (Can use a purchased rim protecter). Pour potato mixture into pie crust. Do not shake beaters because all the potato strings will be there. Bake at 425 degrees for 10 minutes, lower to 325 degrees, and bake for 40 - 45 minutes until done.

Lower the temp to 400 degrees for 10 minutes and adjust to 300 degrees to bake if Sugar Free Substitute was used.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
40 - 45 minutes




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