SWEET POTATO PIE – This is a good recipe – I make sweet potato pies all the time. The only thing I would add is to strain the potatoes first. I don’t like lumps or strings in my pie, and by straining my potatoes first I get a very smooth pulp and pie. I also add a little cinnamon and nutmeg to my recipe.
SWEET POTATO PIE
— 2 c sweet potatoes, cooked and mashed (about 3)
— 1 1/2 c sugar
— 2 Tbsp flour
— 1 can(s) evaporated milk (5 oz (ca. 189 g)), divided
— One egg, slightly beaten
— 1 tsp vanilla
— 1 9″ pie crust, unbaked
— 2 1/4 tsp flour
— 1/2 c sugar
— 2 Tbsp butter, melted
— 2 Tbsp evaporated milk (from the above can)
— 1/4 c pecan halves, optional
Preheat oven to 375 degrees. Put the unbaked pie crust on a cookie sheet.
In a bowl, combine the sugar, flour, milk (set aside 2 Tablespoons for use in Glaze), egg and vanilla.
Stir in the sweet potatoes. Pour into the pie shell.
For the Glaze, combine the sugar, flour, butter and 2 Tablespoons milk. Drizzle over the sweet potato mixture, but don’t overdo it! If desired, garnish with the pecan halves.
Bake for 1 hour, or until the crust is golden brown and a knife inserted near the center comes out clean.
Tip: Sometimes I do not even use the Glaze; especially if I use the left-overs from the Sweet Potato Wedges. It can get a little too sweet!
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