As a traditional dessert of the South, the sweet potato pie is a large tart-like creation served in an open pie shell without the use of a top crust.
The typical fillings for this recipe include sweet potatoes, milk, eggs, and sugar. A variety of spices, such as cinnamon and nutmeg are used to add flavor to the pie. Sometimes, an apple pie spice is substituted. Often times, people may easily mistake this type of pie for the pumpkin variety because it is similar in both taste and appearance. When following this recipe, you will easily be able to make enough for three pies, which is great when it comes to the busy holiday season.
Ingredients
3 ¾ cups of mashed, cooked sweet potatoes
1 ½ sticks of butter
3 cups of sugar
2 teaspoons of ground nutmeg
2 teaspoons of vanilla extract
3 large eggs
10 ½ cups of evaporated milk
Three 10-inch (pre-made) pie shells
Directions
Make your pre-made pie shells (according the directions) and set the oven at 300 degrees.
Using an electric mixer, beat the sweet potatoes and butter until they are of a smooth consistency.
Add the sugar, nutmeg, and vanilla extract – continuing to beat until well blended.
Add the eggs (one at a time) and continue to beat well after each addition.
Slowly add the milk – beating continuously.
Pour the filling into the pie shells and smooth the tops using the back of a spoon.
Bake the pies until they are set in the middle or lightly browned (about 40 minutes for one, but it will take much longer if you bake two pies at once).
Any unused pie filling will keep in the refrigerator for a few days.
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