Sweet Potato Peanut Butter Pie
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!
- Yield:8 servings
- Prep Time:25 minutes
- Cook Time:1 hour
- Total Time:6 hours (including setting and cooling time)
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 Peanut Butter & Co. Mighty Maple
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)
Remove the pre-made pie crust from the refrigerator to thaw.
Preheat the oven to 350ºF.
Bring a large pot of water to a boil. Add in the diced sweet potatoes. Boil until fork tender, about 10-13 minutes.
Drain the water from the sweet potatoes.
Place the sweet potatoes in a large bowl and mix using an electric mixer until smooth and creamy.
Add the butter and brown sugar to the sweet potatoes and beat using an electric mixer until combined.
Add in the peanut butter, beat again.
Add in the eggs, one at a time, beating after each addition.
Add in the evaporated milk, nutmeg, salt, vanilla, and cinnamon, and beat until combined.
Unroll the pre-made pie crust into a 9-inch pie pan. Trim off any excess dough.
Add the pie filling to the pie, smooth using a spatula. Crimp the edges of the pie crust.
Bake in the lower third of your oven for 50-60 minutes or until the center of the pie only jiggles slightly
Transfer to a wire rack to cool, 1-2 hours.
Refrigerate at least 2 hours before serving.