Wonderful!! I skipped the glaze; my sweet tooth is pretty easily satisfied, I was afraid it would be too sweet for me with the glaze. This pie is incredible. Used the first recipe for the sweet potatoes, I can’t understand why anyone would alter the recipe or give it less than 5 stars.
-I have an almost exact recipe for sweet potato pie given to me by a southern friend of mine.She use buttermilk instead of evaporated.Has any one tried this?How is the taste different?She said if you want it creamy,to put the potatoes in a food processor.Please advice before I attempt this.
-This is a good recipe – I make sweet potato pies all the time. The only thing I would add is to the strain the potatoes first. I don’t like lumps or strings in my pie and by straining my potatoes first I get a very smooth pulp and pie. I also add a little cinnamon and nutmeg to my recipe.
Ingredients
2 c sweet potatoes, cooked and mashed (about 3)
1 1/2 c sugar
2 Tbsp flour
1 can(s) evaporated milk (5 oz), divided
1 egg, slightly beaten
1 tsp vanilla
1 9″ pie crust, unbaked
Glaze
1/2 c sugar
2 1/4 tsp flour
2 Tbsp butter, melted
2 Tbsp evaporated milk (from the above can)
1/4 c pecan halves, optional
Directions
1. Preheat oven to 375 degrees. Put the unbaked pie crust on a cookie sheet.
2. In a bowl, combine the sugar, flour, milk (set aside 2 Tablespoons for use in Glaze), egg and vanilla.
3. Stir in the sweet potatoes. Pour into the pie shell.
4. For the Glaze, combine the sugar, flour, butter and 2 Tablespoons milk. Drizzle over the sweet potato mixture, but don’t overdue it! If desired, garnish with the pecan halves.
5. Bake for 1 hour or until crust is golden brown and a knife inserted near the center comes out clean.
6. Tip: Sometimes I do not even use the Glaze; especially if I use the left-overs from the Sweet Potato Wedges. It can get a little too sweet!
Last Step: Don’t forget to share!
Leave a Comment