Line a 13x9-inch pan with ready-to-use refrigerated pie crusts and prepare to make a sweet potato pie you'll be proud to share with Grandma.
What You Need
Original recipe yields 16 servings
2 cans (15.5 oz. each) sweet potatoes, drained
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
1 can (12 oz.) evaporated milk
2 egg s, beaten
2 Tbsp. butter, melted
1 tsp. vanilla
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crust (2 crusts)
48 JET-PUFFED STACKERMALLOWS Marshmallow s
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Let's Make It
Heat oven to 350ºF.
Mash potatoes in large bowl. Add sugars and cinnamon; mix well. Stir in next 4 ingredients.
Line bottom and sides of 13x9-inch pan with pie crusts, overlapping edges in center. Fill with potato mixture.
Bake 40 min. or until knife inserted in center comes out clean. Top with marshmallows; bake 10 min. or until lightly browned.
Substitute 1-1/2 lb. fresh sweet potatoes (about 3) for the canned sweet potatoes. Peel potatoes, then cut into quarters. Cook in boiling water 20 min. or until tender. Drain, mash and use as directed.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.