{"id":7435,"date":"2023-06-05T17:35:43","date_gmt":"2023-06-05T17:35:43","guid":{"rendered":"https:\/\/fmf-old.abidesites.com\/?post_type=recipes&p=7435"},"modified":"2024-12-23T19:15:24","modified_gmt":"2024-12-23T19:15:24","slug":"homestyle-sweet-potato-pie","status":"publish","type":"recipes","link":"https:\/\/fmf-old.abidesites.com\/?recipes=homestyle-sweet-potato-pie","title":{"rendered":"Homestyle Sweet Potato Pie"},"content":{"rendered":"

This Homestyle Sweet Potato Pie recipe comes straight from the kitchen of our Farmer’s Market family! Mom-tested and kid-approved, once you make this delicious holiday favorite, you’ll see why sweet potato pie is a favorite of half the country and wins in blind taste tests over pumpkin pie, and that’s coming from a farm that’s been growing pumpkins for nearly 40 years! You just can’t beat the texture and flavor of sweet potato. Our organic sweet potato pie mix has just a hint of sugar and a dash of nutmeg, so all you need is a little milk and vanilla.<\/p>\n

We’ve been making organic sweet potato pie puree for decades, so it only seemed natural to make our own sweet potato pie mix! There’s no other national brand that offers a sweet potato pie mix, so we were happy to be the first. Because at Farmer’s Market Foods, being first runs in our jeans (that’s a farm joke.) We were the first brand to use BPA-free liners, the first farm in North America to build a vegetable-powered biogas plant and run on green energy, and the first farm to use GPS-guided tractors to conserve fuel.<\/p>\n

If you need some pie-baking tips, check out our complete pie guide<\/a> here!<\/p>\n

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Homestyle Sweet Potato Pie<\/h2>\n

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    \n
  • 1 15 oz can Farmer's Market Organic Sweet Potato Pie Mix<\/li>\n
  • 12 oz Evaporated Milk<\/li>\n
  • 2 ea eggs, beaten<\/li>\n
  • 1 tsp Vanilla<\/li>\n
  • 1 9" Deep-dish pie shell<\/li>\n<\/ul><\/div>\n
    \n
      \n
    1. \n

      Empty Sweet Potato Pie Mix into a mixing bowl and stir in milk and eggs<\/p>\n<\/li>\n

    2. \n

      Pour into pie shell<\/p>\n<\/li>\n

    3. \n

      Bake at 425 degrees for 15 minutes, then reduce temperature to 350 degrees and bake for an additional 35-40 minutes.<\/p>\n<\/li>\n

    4. \n

      Cool pie 2-4 hours before serving. <\/p>\n<\/li>\n

    5. \n

      Refrigerate leftovers. <\/p>\n<\/li>\n<\/ol><\/div>\n

      \n\t\t\t<\/div>\n
      \n
      Dessert<\/div>\n<\/p><\/div>\n<\/div>\n

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