I made this pie for my Grandma DeVault on Christmas, and boy does she have a sweet spot for pies. I've never seen her move so fast. I am not a fan of pies, but I had a slice of this one, and it was literally the best I've had in a long time - very flavorful and great texture. Everyone loved it.
This is a really simple recipe, and believe it or not, it's a little difficult to find a recipe for sweet potato pie these days. Pumpkin has sort of taken the forefront. This recipe makes two pies.
What's in it
3-4 sweet potatoes or yams (I prefer yams - the orange/red ones)
1/2 C butter, soft
1 Tbl pure vanilla extract
2 1/2 C sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp chinese five spice powder (if you have it)
4 eggs, beaten
4 eggs, beaten
3/4 C evaporated milk (6 oz)
2 pie crusts
2 pie crusts
How it's done
Cook the potatoes (uncut and unpeeled) until tender in boiling water, until firm but tender (about a half hour). Drain, cool, peel and mash.
Cook the potatoes (uncut and unpeeled) until tender in boiling water, until firm but tender (about a half hour). Drain, cool, peel and mash.
Pre-heat oven to 350 degrees.
Combine mashed potatoes (yams), butter, sugar, vanilla, nutmeg, cinnamon. In a small, separate bowl, whisk eggs and milk, then blend into potato mixture. Pour mix into 2 pie shells and bake 60 minutes or until done.
