Sweet Potato Pie

Sweet Potato Pie Serves: 6- 9 inch pies


  • 6-15 oz. cans sweet potatoes in syrup, drained
  • ¾ cup dark Karo syrup
  • 1½ tsp. RC Ginger Puree
  • 1½ tsp. RC Cinnamon Flavor
  • ½ tsp. vanilla extract
  • 1/8 tsp. nutmeg
  • pinch salt
  • 1 pkg. RC No Bake Custard
  • 2 qts. whole milk
  • 6 pre-baked deep-dish pie shells


  1. 1 Place the drained sweet potatoes and Karo syrup in a mixing bowl.
  2. 2 Using the paddle, mash on low speed until smooth.
  3. 3 Add the RC Ginger Puree, RC Cinnamon Flavor, vanilla extract, nutmeg and salt and mix well.
  4. 4 Prepare the RC No Bake Custard Mix.
  5. 5 Blend in the potato mixture and pour into the pie shells.
  6. 6 Chill for a minimum of two hours.
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