Savannah Sweet Potato Pie

Renaissance.Chef's picture

Sep. 14, 2011


9 inch pie shell 1
Sweet potatoes 3 Cup (48 tbs) , peeled, cooked, and sliced
Sweetened rhubarb sauce 1 1/2 Cup (24 tbs) , drained
Brown sugar 1 Cup (16 tbs)
Cornstarch 4 Teaspoon
Milk 1 Cup (16 tbs)
Salt 1/2 Teaspoon
Margarine 1/4 Cup (4 tbs)
Nutmeg 1/4 Teaspoon
Ginger 1/4 Teaspoon
Pecan halves 1 Cup (16 tbs)
Vanilla ice cream 1 Pint



1) Preheat the oven to 400° F.


2) In the pie shell, arrange the sliced sweet potatoes and cover with the hot rhubarb sauce.

3) In a saucepan, mix the sugar and cornstarch together.

4) Gradually stir in the milk, blend well.

5) Then stir in the salt, margarine, nutmeg and ginger, allow to simmer until thick and smooth.

6) Pour this mixture over the sweet potato-rhubarb mixture in the pie shell and top with the pecan halves.

7) Bake in the preheated oven for 10 minutes, then lower the heat to 350°F and bake for another 10 minutes.


8) Slice and serve warm on individual serving plates with the vanilla ice cream.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 587Calories from Fat 280

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 333 mg13.88%

Total Carbohydrates 72 g24%

Dietary Fiber 4 g16%

Sugars 42 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet