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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I've been making this pie for over 30 years and I still love it, preferring it to pumpkin any day. I make it every holiday and lots of times inbetween. I take it w/ me for lunch and my kids enjoyed it in their lunchboxes back in the day. I hope you all enjoy it as much as we have! UPDATE: Taking the advice of a friend (Thanks, Julie!) I skipped the crust and poured the filling into a well-buttered pie pan and baked as usual. Not only is it easier, there are less fat and carbs too! Besides... everyone likes the filling best anyway... :D Ingredients:
1 unbaked pastry shell, preferably deep dish |
1 1/2 cups mashed cooked sweet potatoes (boil in skin til fork tender, cool, peel, and mash) |
1 cup evaporated milk |
1/2 cup sugar |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon allspice |
1 teaspoon vanilla |
3 eggs, slightly beaten |
Directions:
1. Combine mashed sweet potato, milk, sugar, spices, vanilla, and eggs in bowl; stir til blended. (I use a hand mixer.).
2. Turn into pie shell.
3. Bake at 450 degrees for 10 minutes; reduce heat to 350 and continue baking for 30 minutes.
4. Cool on rack; refrigerate.
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