Sweet Potato Pie
I first made this Sweet Potato Pie for a bake sale just this year. It’s
one of those rare recipes that hit the perfect note the very first time
I attempted it, and I doubt I’ll ever stray from this version. I’m just
going to put all modesty aside and declare it pretty much perfection.
The sweetness is mild and the amount of spice is enough to enhance the
earthy sweet potato without covering it up. All this pie needs is a
dollop of cool whip!
Ingredients
2 cups Peeled, Cooked Sweet Potatoes
1 cup of White Sugar
1 cup of White Sugar
1/4 cups Brown Sugar
1/2 stick Butter, soften
2 Eggs, room temperature
1/2 stick Butter, soften
2 Eggs, room temperature
2 tsp of Vanilla
1/4 tsp Salt
1/4 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1 cup of Half & Half
9-inch unbaked pie crust. See recipe.
1/4 tsp Salt
1/4 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1 cup of Half & Half
9-inch unbaked pie crust. See recipe.
Directions
Preheat the oven to 350 degrees F.
For the filling: Using an electric mixer, wisk the potatoes and butter. Combine the sugars, spices, salt, and vanilla. Add the eggs and half & half, blend well. Pour the filling into the pie crust and bake for 20 to 30 minutes, or until a knife inserted in the center comes out clean.
For the filling: Using an electric mixer, wisk the potatoes and butter. Combine the sugars, spices, salt, and vanilla. Add the eggs and half & half, blend well. Pour the filling into the pie crust and bake for 20 to 30 minutes, or until a knife inserted in the center comes out clean.
Cool 20-30 minutes before serving.
Cool Whip Please! lol
Happy Eating!
