Sweet Potato Pie

Everyone’s Favorite Sweet Potato Pie

Yield: 8 servings

1 recipe Single Pie Pastry
2 eggs
3/4 cup sugar
1 (5-ounce) can evaporated milk
3 tablespoons unsalted butter, melted
1 teaspoon pure vanilla or walnut extract
Dash of ground nutmeg
Dash of ground cinnamon
1 1/3 cups cooked, mash sweet potatoes

Preheat the oven to 350°F. Line a 9-inch pie plate with the pastry. Flute or crimp the edges as desired. Set aside.

In a mixing bowl, beat the eggs. Whisk in the sugar, milk, butter, extract, nutmeg and cinnamon until well combined. Add the sweet potatoes and whisk until well blended and smooth.

Pour into the pie crust. Cover the pie edges with aluminum foil to prevent overbrowning. Bake 30 minutes. Uncover and bake 25 minutes longer or until the filling is set. The pie is done when a knife inserted in the center comes out clean. Cool completely on a wire rack. Serve within two hours or cover and refrigerate until ready to serve.  

Sweet Potato Pie

My husband is a purist when it comes to pie made from sweet potatoes. He doesn’t want any type of embellishment  That’s right. No freshly whipped cream, no drizzle of caramel, no dusting of ground cinnamon sugar, no sprinkling of toasted pecans. It has to be served “naked” … just the pie. At first, I tried arguing my point that it would serve to enhance the pie when it was served. To each suggestion, I lost the argument. He said it only served to mask the true goodness of a perfectly spiced sweet potato pie. So I decided to give in to his strange whim, eat it that way and prove him wrong. He was right! I was able to focus on the balance of seasonings and the creamy texture with no distractions. Try it yourself and see what you think!

Everyone’s Favorite Sweet Potato Pie

Yield: 8 servings

1 recipe Single Pie Pastry 

2 eggs

3/4 cup sugar

1 (5-ounce) can evaporated milk

3 tablespoons unsalted butter, melted

1 teaspoon pure vanilla or walnut extract

Dash of ground nutmeg

Dash of ground cinnamon

1 1/3 cups cooked, mash sweet potatoes

Preheat the oven to 350°F. Line a 9-inch pie plate with the pastry. Flute or crimp the edges as desired. Set aside.

In a mixing bowl, beat the eggs. Whisk in the sugar, milk, butter, extract, nutmeg and cinnamon until well combined. Add the sweet potatoes and whisk until well blended and smooth.

Pour into the pie crust. Cover the pie edges with aluminum foil to prevent overbrowning. Bake 30 minutes. Uncover and bake 25 minutes longer or until the filling is set. The pie is done when a knife inserted in the center comes out clean. Cool completely on a wire rack. Serve within two hours or cover and refrigerate until ready to serve.

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