I made this pie for my Grandma DeVault on Christmas, and boy does she have a sweet spot for pies. I've never seen her move so fast. I am not a fan of pies, but I had a slice of this one, and it was literally the best I've had in a long time - very flavorful and great texture. Everyone loved it.
This is a really simple recipe, and believe it or not, it's a little difficult to find a recipe for sweet potato pie these days. Pumpkin has sort of taken the forefront. This recipe makes two pies.
What's in it
3-4 sweet potatoes or yams (I prefer yams - the orange/red ones)
1/2 C butter, soft
1 Tbl pure vanilla extract
2 1/2 C sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp chinese five spice powder (if you have it)
4 eggs, beaten
4 eggs, beaten
3/4 C evaporated milk (6 oz)
2 pie crusts
2 pie crusts
How it's done
Cook the potatoes (uncut and unpeeled) until tender in boiling water, until firm but tender (about a half hour). Drain, cool, peel and mash.
Cook the potatoes (uncut and unpeeled) until tender in boiling water, until firm but tender (about a half hour). Drain, cool, peel and mash.
Pre-heat oven to 350 degrees.
Combine mashed potatoes (yams), butter, sugar, vanilla, nutmeg, cinnamon. In a small, separate bowl, whisk eggs and milk, then blend into potato mixture. Pour mix into 2 pie shells and bake 60 minutes or until done.
I love it! A friend of mine has been trying to perfect a sweet potato pie for awhile. I'll send him here to compare. I think using yams is probably key. Anything that makes the grandmas hustle has got to be good. You should try the pecan pie I posted sometime, too. It's the pecan pie for people who aren't really into pecans. Or pie.
ReplyDeleteI will definitely try the pecan pie sometime. I'm not really into pie, but pecans are ok.
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