Nothing says “holidays” to me more than sweet potato pie — pumpkin pie just can’t compare. While this is technically a dessert, you will always catch my family eating it as part of our breakfast the morning after it’s made (because calories don’t count between Thanksgiving and New Year’s Eve, of course). I love the pumpkin craze in the fall, but sweet potatoes are the real MVP.For this recipe, you can either boil or roast the sweet potatoes to make the mash for the filling. If boiling, dice the sweet potatoes and boil them in a large pot of water until tender before draining and mashing. If roasting, place sweet potatoes in a 400° F oven for about an hour until tender. Then slice the sweet potatoes and scoop out the pulp from the skin.
Ingredients:
- 2 cups mashed sweet potatoes (from about 2 medium sweet potatoes)
- 1 1/4 cups sugar
- 1/2 cup evaporated milk
- 6 tablespoons butter, softened
- 1 teaspoon lemon extract
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon all-purpose flour
- 3 eggs
- 1 unbaked 9-inch pie shell
Instructions:
- Preheat oven to 350° F.
- Blend all of the ingredients except the eggs and the pie shell together with a mixer and taste for seasoning.
- Add eggs and mix until the filling is smooth.
- Spoon the filling into the unbaked pie shell.
- Bake for 1 hour or until firm. Let cool completely before slicing and enjoying.
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