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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 16 |
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This is a variation on the Libby's Pumpkin Pie recipe (the one on the back of the can). All I did was replace the can of pumpkin pie with the sweet potato. Everyone I served it to at Thanksgiving said it was better than the pumpkin pie. Ingredients:
1 (9 inch) deep dish pie shells, uncooked |
2 eggs |
1 large sweet potato, boiled (about 2 cups or 16 ounces) |
3/4 cup sugar |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1 (12 ounce) can evaporated milk |
Directions:
1. Prepare pie shells.
2. Preheat oven to 425 degrees.
3. Blend sweet potato until all the lumps are gone.
4. Beat eggs lightly in large bowl.
5. Stir in remaining ingredients in order given.
6. Pour into pie shell.
7. Bake for 15 minutes at 425F degrees.
8. Reduce temperature to 350 degrees and bake for 40-50 minutes.
9. Insert toothpick in center to test, should come out clean.
10. Cool on wire rack.
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