This is put together from various sweet potato pie recipes and from being made several times. It has been lauded by many.
- 2 cups mashed cooked sweet potatoes (2 or 3 sweet potatoes)
- 1/2 stick (4 tbsp) butter, softened
- 3 tbsp white sugar
- 2/3 cup brown sugar
- 2 eggs, beaten
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tps ground ginger
- 1/8 tps ground nutmeg
- 1/8 tsp ground allspice
- 1/4 tsp sea salt
- 3/4 cup evaporated milk
- One 9 inch unbaked pie crust
- 9 inch pie pan (I prefer glass)
- 1 medium mixing bowl
- 1 large mixing bowl
Preheat oven to 350 degrees F.
Bake sweet potatoes 1 hour in oven or a few minutes in the microwave (poke holes in the skin before cooking). Cut in half and scrape out pulp. Mash in a large bowl.
In a medium bowl, beat together butter, sugars, eggs until creamy. Add vanilla, cinnamon, ginger, nutmeg, allspice, and salt and mix well. Add evaporated milk and mix well.
Add mixture to sweet potatoes and mix well, until smooth.
Pour into an unbaked pie shell. Bake on middle rack 1 hour or until center of pie is firm. Serve warm.
I have used splenda and stevia in lieu of white sugar successfully.
I usually rotate the pie half way after 30 minutes in oven. This helps compensate for uneven heating in most ovens.