Sweet Sustainatato Pie Recipe

sweet sustainatatoWhen Sustain Mizzou members cooked for St. Francis House last week, we made four tasty sweet potato pies.  Here’s the recipe, modified from a delicious concoction found on AllRecipes.com.  We cut the sugar and used small sweet potatoes from the Root Cellar instead of one big one.  That made it a little harder to peel, but they didn’t have to cook as long. So here it is, just in time for Thanksgiving — Sweet Sustainatato Pie:


  • 1 pound of sweet potatoes
  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • 1/2 cup milk
  • 2 large local eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 (9 inch) unbaked pie crust


  1. Boil sweet potatoes whole in skin for 35 to 45 minutes, or until done. Run cold water over the sweet potatoes, and remove the skin.
  2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. (Be careful not to overfill the pie.  It cooks best when it levels off just below the crust’s top.  If you have leftover filling, you can cook it in a separate dish.)
  3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

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