Real sweet potatoes and very few ingredients are used to make this sweet potato skillet pie.
I call them sweet potatoes and have learned that they’re really yams. Anyway, the orange fleshed potatoes will be used in this recipe. This sweet potato skillet pie is easy and really good! I had a premade pie crust in the fridge and decided to use that. I used 2 cups of fresh, baked “sweet potatoes”. The batter was really tasty too! I was looking for a pie pan and reached for a skillet instead. I figured…why not? My skillet has been seasoned and was ready to be used. The pie baked up perfect and the crust didn’t get overdone.
A skillet may be the new way to bake my pies. The crust is rustic and doesn’t get broken when handling the skillet. I always accidentally break off pieces of crust, when I bake pies.
As the pie was cooling on the stove, our son, decided to stick his finger in and “taste” it. I was a little worked up and had to tell him not to do that anymore. He really wanted to try it! When he gets home, he’ll be happy to have a slice.
Sweet Potato Skillet Pie – One 8 or 9 inch pie
- 1 (9 inch) pie crust
- 2 cups mashed sweet potatoes – cooked
- 1 (14 oz) can sweetened condensed milk
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
STEP ONE: Preheat the oven to 350 F degrees. Use an 8 or 9 inch skillet. Be sure to have skillet seasoned and lightly oiled. Place pie crust in skillet and form to the pan. Make sure the crust has no rips or tears, especially on the bottom. You don’t want the filling to seep through and make your crust soggy.
STEP TWO: In large bowl combine the cooked and mashed sweet potatoes, sweetened condensed milk, egg, vanilla, and cinnamon. Mix until everything is fully combined. Pour into the prepared pie crust inside skillet. Use a spatula, to remove all of the filling into crust. Spread out evenly and bake in preheated oven for 45 minutes, or until a knife inserted in the middle comes out clean. Allow to fully cool and come to room temperature before trying to slice. Will be fine covered and stored in a cool kitchen for a day. For longer storage, keep in refrigerator.
NOTE: I recommend using an iron cooling rack to set skillet on to cool. This will allow air to circulate under the pie and help prevent soggy bottomed crust.