The challenge came when we had to buy sweet potatoes. We picked up what we thought was sweet potatoes and was told by the cashier that we picked up yams instead. So we bought "yams" and sweet potatoes to hedge our bets. After we got home, we read an article online that said in North America, most of the yams are actually sweet potatoes.
This meant we had two pounds of sweet potatoes! When life gives you two pounds of sweet potatoes, you make two sweet potato pies. ;)
Edit (December 27, 2014): We made this recipe again at Christmas. We substituted one cup of white sugar with half cup of white and half cup of brown sugar. We also replaced the milk with evaporated milk. We thought this version yielded in a richer, smoother and fluffier filling. Try both versions and let us know which one you like better!
Ingredients
1 lb sweet potato, scrubbed clean
1/2 cup butter, softened
1 cup white sugar (Variation: use 1/2 cup white sugar and 1/2 cup brown sugar)
1/2 cup milk (Variation: use evaporated milk)
2 eggs
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 - 9 inch unbaked pie crust
Directions
1. Boil whole sweet potato in skin for 40 to 50 minutes, or until it can be easily pierced with a fork. Rinse sweet potatoes under cold water and remove the skin.
 |
| Sweet Potato or Sweet Potatoe? |
2. Preheat the oven to 350 degrees F.
3. Blend the sweet potato and butter in a mixer. Mix in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until the mixture is smooth.
4. Pour filling into an unbaked pie crust.
 |
| Ready to bake. |
5. Bake for 55 to 60 minutes or until a knife inserted into the center comes out clean. The pie will puff up (like a souffle) but will deflate as it cools. Allow pie to cool for 1 hour before slicing.
 |
| Pie Squared |
6. Serve with whipped cream.
 |
| Pure deliciousness! |
No comments:
Post a Comment