Sweet Potato Pie
Gorgeous !! I skipped the glaze. My sweet tooth is so easy to satisfy, and I was afraid it would be too sweet for me with the glaze. This pie is incredible. With the first sweet potato recipe, I can’t understand why anyone would change the recipe or give it less than 5 stars.
I have an almost accurate sweet potato pie recipe that a southern friend of mine gave me. She uses milk instead of steaming. Has anyone tried this? How does the taste differ? Potatoes in a food processor, please advise before I try this.
Here’s a good recipe – I make sweet potato pancakes all the time. The only thing I would like to add is the potato strain first. I don’t like the lumps or strings in my pie, and by filtering the potatoes first I get a very smooth pulp and pie .
° 2 cups cooked and mashed sweet potatoes (about 3)
° 1 1/2 tsp sugar
° 2 tablespoons flour
° 1 packet (5-ounce) divided evaporated milk
° 1 egg, lightly beaten
° 1 teaspoon vanilla
° 1 9 pie crust, uncooked
° 1/2 teaspoon sugar
° 2 1/4 teaspoon flour
° 2 tablespoons melted butter
° 2 tablespoons evaporated milk (from the box above)
° 1/4 C halves pecan, optional
Preheated oven 375 deg . Lay the pie crust on a cookie sheet.
In a bowl, combine sugar, flour, milk (set aside 2 tablespoons for use in glaze), eggs, and vanilla.
Add the sweet potato. For the inside of the pie crust.
For glaze, mix sugar, flour, butter and 2 tablespoons of milk. We pour over the sweet potato mixture, but don’t hold back! If wanted, garnish with pecan half .
Bake for an hour or until the crust is golden in color. A knife is placed near the center and it comes out clean.
Tip: Sometimes I don’t even use a glaze. Especially if I’m using the remaining portion of the sweet potato slices. It can get a little too sweet!
The last step: Don’t forget to share!