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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A close cousin of pumpkin pie, this traditional sweet potato pie gets its creaminess from whipped sweet potatoes, evaporated milk, and sweetened condensed milk. Using refrigerated deep-dish pie crusts keeps it easy. Ingredients:
2 pounds sweet potatoes, peeled and sliced |
1/2 cup butter or margarine |
3 large eggs |
1 cup sugar |
1/2 cup sweetened condensed milk |
1/2 cup evaporated milk |
1 teaspoon ground nutmeg |
1 teaspoon vanilla extract |
1 teaspoon lemon extract |
1 (12-ounce) package frozen deep-dish piecrusts, thawed |
garnishes: whipped cream, grated nutmeg |
Directions:
1. Cook sweet potato in boiling water to cover 30 minutes or until tender; drain.
2. Beat sweet potato and butter at medium speed with an electric mixer until smooth. Add eggs and next 6 ingredients, beating well. Pour mixture evenly into each piecrust.
3. Bake at 350° on lower oven rack for 45 to 50 minutes or until set. Garnish, if desired.
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