Sweet Potato Pie W/Maple Syrup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Trying to accommodate my growing allergy to all things squash, I started with the traditional Libby's Famous Pumpkin Pie recipe and happily landed here! (Prep time doesn't include cooking sweet potatoes.) Ingredients:
1/2 cup light brown sugar |
1/4 teaspoon salt |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
2 large eggs |
1 3/4 cups cooked sweet potatoes, mashed and drained well (i had 1 lb.) |
1/2 cup pure maple syrup |
1 cup 1% low-fat milk |
9 inches unbaked pie shells |
Directions:
1. Preheat oven to 425* F.
2. Combine dry ingredients.
3. Beat eggs and add sweet potatoes and sugar-spice mixture.
4. Carefully stir in maple syrup and milk.
5. Pour into shell.
6. Bake on center rack for 15 minutes.
7. Lower temp to 350, rotate the pie 180 degrees, and bake until knife inserted in center comes out clean, 40-45 minutes.
8. Let cool, at least slightly!
9. ***Do be sure to drain the cooked sweet potatoes well or your pie will be a bit oozy - not that it will change the flavor!***.
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