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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 1 |
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A jar of homemade peach butter served as inspiration when thinking about a way to jazz up regular sweet potato pie, a Georgia favorite. Garnish with whipped cream, if desired. Ingredients:
1 (9 inch) deep dish pie crust |
1 cup peach preserves |
1 cup cooked and mashed sweet potatoes |
2/3 cup evaporated milk |
1/2 cup brown sugar |
2 eggs, lightly beaten |
1/2 teaspoon salt |
1/2 teaspoon pumpkin pie spice |
1/2 cup chopped pecans |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C.)
2. In a large bowl, combine peach preserves, sweet potato, evaporated milk, brown sugar, eggs, salt and spice. Beat until smooth. Pour into pie crust. Sprinkle the pecans around the edge of the filling.
3. Bake in the preheated oven for 40 minutes, or until filling is set and crust is golden brown.
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