Sweet Potato Pie I
A rich pie with pumpkin and pecans — i've been cooking this recipe for a few years, and my people love it.
Recipe Summary Sweet Potato Pie I
This recipe was shared with me by a special friend in Atlanta, GA. It has long been a favorite, and everyone who tastes it says it is the best they have ever had.
Ingredients | Thanksgiving Pie Recipes Nyt1 (1 pound) sweet potato½ cup butter, softened1 cup white sugar½ cup milk2 eggs½ teaspoon ground nutmeg½ teaspoon ground cinnamon1 teaspoon vanilla extract1 (9 inch) unbaked pie crustDirectionsBoil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.Please note the combination of a purple sweet potato and regular sweet potato, as well as the use of foil in baking when using the magazine version of this recipe.Info | Thanksgiving Pie Recipes Nytprep:
30 mins
cook:
1 hr 50 mins
total:
2 hrs 20 mins
Servings:
8
Yield:
1 9-inch pie
TAG : Sweet Potato Pie IDessert Recipes, Pies, Sweet Potato Pie Recipes,
