Sweet Potato Pie
a new fall favourite
Pan
9 x 13 baking pan
Preheat:
350 °F
Prep time: 30 min
baking time: 30 min
Good For:
any day
Inroduction
About this Recipe
‘ This recipe is a new addition for the family. My son was inspired by visions of southern thanksgiving joy. I was skeptical, not being a pumpkin pie fan, but this is really great. I improvised on the ingredients so thought I’d better document it for posterity – its a new favourite. Top with whipping cream. You may not live as long but you’ll die happy.
Ingredients
- 1 – 3 sweet potatoes about 400 g
- 1/2 cup butter, softened or grated
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup sweetened condensed milk
- 1 (9-inch) unbaked pie crust
Step by Step Instructions
Step 1
Bake the sweet potatoes beforehand so there is time for the potato to cool, the day before is fine. Preheat the oven to 400º F. Scrub the sweet potatoes until clean, prick them 4 to 5 times with a fork. Place onto a baking sheet and bake for 45 – 50 minutes until the sweet potatoes are tender when pricked with a fork or toothpick. If your baking really large potatoes slice them in half lengthwise and lay cut-face down (use parchment paper or non stick liner if you have it). Remove from the oven and allow to cool, overnight or a couple hours in the fridge.
Step 2
Prepare your pie crust.
Step 3
Make the Pie Filling: Peel the skin from the sweet potatoes. and brake them up into a deep and preferably narrow, mixing bowl. I use a an old pickle jar (this way you can see that the ingredients are well blended). Add in the rest of the ingredients. With a hand blender (you can use a food processor if you prefer), blend all the ingredients til smooth. Pour into the unbaked pie crust.
Step 4
Bake the Pie in preheated 350F oven. Bake the pie until the center of the pie is set, about 50 min to 1 hour. Remove the pie from the oven and allow to cool.
Step 5
Serve the pie cool or or even cold (its better) before slicing. Top with whipped cream. Its a sweet pie so I suggest not adding any sugar or vanilla to the cream.
Sweet Potato Pie Recipe
Ingredients
- 1 – 3 sweet potatos about 400 g
- 1/2 cup butter, softened or grated
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup sweetened condensed milk
- 1 (9-inch) unbaked pie crust
Bake the sweet potatoes beforehand so there is time for the potato to cool, the day before is fine. Preheat the oven to 400º F. Scrub the sweet potatoes until clean, prick them 4 to 5 times with a fork. Place onto a baking sheet and bake for 45 – 50 minutes until the sweet potatoes are tender when pricked with a fork or toothpick. If your baking really large potatoes slice them in half lengthwise and lay cut-face down (use parchment paper or non stick liner if you have it). Remove from the oven and allow to cool, overnight or a couple hours in the fridge.
Prepare your pie crust.
Make the Pie Filling: Peel the skin from the sweet potatoes. and brake them up into a deep and preferably narrow, mixing bowl. I use a an old pickle jar (this way you can see that the ingredients are well blended). Add in the rest of the ingredients. With a hand blender (you can use a food processor if you prefer), blend all the ingredients til smooth. Pour into the unbaked pie crust.
Bake the Pie in preheated 350F oven. Bake the pie until the center of the pie is set, about 50 min to 1 hour. Remove the pie from the oven and allow to cool slightly.
Serve the pie cool or cold before slicing. Top with whipped cream. Its a sweet pie so I suggest not adding any sugar or vanilla to the cream.
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