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The Foundation of Flavor.

Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.

Sweet Potato Pie

A smooth, spiced sweet potato custard pie set with RC No Bake Custard and seasoned with RC Ginger Puree and RC Cinnamon Flavor in pre-baked pie shells.

Yield / Servings

6 Pies (9-Inch)

Category

Desserts / Pies & Pastries

Filed Under: Desserts Puddings & Custards Refrigerated Specialty Flavors & Extracts

Ingredients

10 Components
Sweet Potatoes in Syrup Drained 6 - 15 oz. cans
Dark Karo Syrup ¾ cup
RC Ginger Puree 1½ tsp.
RC Cinnamon Flavor 1½ tsp.
Vanilla Extract ½ tsp.
Nutmeg 1/8 tsp.
Salt Pinch
RC No Bake Custard 1 package
Whole Milk 2 qts.
Pre-Baked Deep-Dish Pie Shells 6 each

Preparation Steps

1
Combine Sweet Potatoes & Syrup

Place the drained sweet potatoes and ¾ cup dark Karo syrup into a mixing bowl.

2
Mash Potato Base

Using the paddle attachment on a mixer, mash the sweet potato mixture on low speed until uniform and smooth.

3
Add Spices & Puree

Add 1½ tsp. RC Ginger Puree, 1½ tsp. RC Cinnamon Flavor, ½ tsp. vanilla extract, 1/8 tsp. nutmeg, and a pinch of salt. Mix thoroughly to blend.

4
Prepare Custard Base

Prepare 1 package of RC No Bake Custard with 2 qts. whole milk according to package directions.

5
Combine & Fill Shells

Blend the warm sweet potato spice mixture into the prepared custard until homogenous. Divide and pour filling evenly into 6 pre-baked deep-dish pie shells.

6
Chill & Serve

Refrigerate pies for a minimum of two hours until completely set before slicing and serving.

Chef Notes & Key Ingredients

Featuring fresh, refrigerated RC Ginger Puree and concentrated RC Cinnamon Flavor ensures vibrant, scratch-made spice notes throughout the custard without the gritty texture of raw ground spices.