Beth Baumgartner

Sweet Potato Peanut Butter Pie

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The maple peanut butter takes this Southern classic pie to a whole new level of creaminess and deliciousness.
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Add a peanut butter twist on a southern classic pie! Everyone gathers around the Thanksgiving table for sweet potato pie. Surprise your guests with this extra creamy version, using your favorite flavor of peanut butter!

Prep time: 25 minutes
Cook Time: 1 hour
Total time: 6 hours
Yield: 8 servings

Sweet Potato Peanut Butter Pie

Ingredients

Sweet Potato Peanut Butter Pie Ingredients - Peanut Butter & Co. Mighty Maple peanut butter

2 cups peeled, diced sweet potatoes, about 2 large sweet potatoes
1/3 cup butter, room temperature
3/4 cup brown sugar
1/3 cup Mighty Maple peanut butter
2 eggs
3/4 cup evaporated milk
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla
3/4 teaspoon cinnamon
1 package refrigerated pie crust (reserve extra crust for later use)

Directions

1. Remove the pre-made pie crust from the refrigerator to thaw.

2. Preheat the oven to 350ºF.

3. Bring a large pot of water to a boil. Add in the diced sweet potatoes. Boil until fork tender, about 10-13 minutes.

4. Drain the water from the sweet potatoes.

5. Place the sweet potatoes in a large bowl and mix using an electric mixer until smooth and creamy.

Sweet Potato Peanut Butter Pie - Place the sweet potatoes in a large bowl

Sweet Potato Peanut Butter Pie - mix using an electric mixer

6. Add the butter and brown sugar to the sweet potatoes and beat using an electric mixer until combined.

Sweet Potato Peanut Butter Pie - Add the butter and brown sugar

7. Add in the peanut butter, beat again.

Sweet Potato Peanut Butter Pie - Add in the peanut butter

8. Add in the eggs, one at a time, beating after each addition.

Sweet Potato Peanut Butter Pie - Add in the eggs, one at a time

9. Add in the evaporated milk, nutmeg, salt, vanilla, and cinnamon, and beat until combined.

Sweet Potato Peanut Butter Pie - Add in the evaporated milk, nutmeg, salt, vanilla, and cinnamon

10. Unroll the pre-made pie crust into a 9-inch pie pan. Trim off any excess dough.

Sweet Potato Peanut Butter Pie - Unroll the pre-made pie crust into a 9-inch pie pan

11. Add the pie filling to the pie, smooth using a spatula. Crimp the edges of the pie crust.

Sweet Potato Peanut Butter Pie - Add the pie filling to the pie

12. Bake in the lower third of your oven for 50-60 minutes or until the center of the pie only jiggles slightly

Sweet Potato Peanut Butter Pie - Bake in the lower third of your oven for 50-60 minutes

13. Transfer to a wire rack to cool, 1-2 hours.

14. Refrigerate at least 2 hours before serving.

Sweet Potato Peanut Butter Pie - Refrigerate at least 2 hours before serving

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2 Responses to Sweet Potato Peanut Butter Pie

  1. Crystal Harriss says:

    Step 6 states to Add the butter and brown sugar to the sweet potatoes and beat using an electric mixer until combined; however, the list of ingredients does not include brown sugar. How much brown sugar are you supposed to use?

  2. Elise Gingerich says:

    Can THIS Recipe Be Made Into Just A Puree, For Adults With Swallowing Health Problems?! (me) I Am 43, And I Have Swallowing Health Problems Now, Although Mainstream Medical Doctors AND MY Family, DON’T BELIEVE ME (They Say They Do Though) And Think I’m Just Faking My Pre Geriatric Health Problems With Being Unable To CONSUME The Way I USED To Now, At MY CURRENT Age, NOT NICE At All, And REALLY IGNORANT Too. (I’m Not Even SURE How LONG The Ability To Take In Pureed Foods Is Going To LAST Either, And THAT SCARES ME A LOT.) (but: Don’t TRY To EXPLAIN THAT To These CLUELESS Texas Medical Doctors, OR MY FAMILY, Because THEY AREN’T LISTENING To ME About NONE Of THIS!)

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Sweet Potato Peanut Butter Pie