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another one I've had for years. I used to make it every year for my Aunt and Uncle's church Thanksgiving dinner, instead of pumpkin pie.


  • 1 9” Deep dish pie crust
  • 1 Cup Peach Preserves
  • 1 Cup cooked and mashed sweet potatoes
  • 2/3 Cup evaporated milk
  • 1/2 Cup LIGHT brown sugar
  • 2 eggs, lightly beaten
  • 1/2 tsp. salt (iodized)
  • 1/2 tsp. pumpkin pie spice
  • 1/2 Cup chopped pecans1.


  • Preheat oven to 350 degrees F. (175 Degrees C.)2. In a large bowl, combine peach preserves, sweet potatoes, evaporated milk, Brown sugar, eggs, salt and spice. Beat until smooth. Pour into piecrust. Sprinkle the pecans around the edge of the filling.3. Bake in a preheated Oven for 40 minutes, or until filling is set and crust is golden brown.

Categories: Dessert 
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