Wednesday, November 30, 2011

{recipe} Easy Sweet Potato Pie


What makes sweet potato pie so wonderful to me, is that sweet potatoes carry their own unique flavor. I used to try and make pumpkin pies all the time and was always disappointed with the outcome. They always smelled amazing and tasted pretty bland - just a hint of seasoning. I didn't have the epiphany until years later, that pumpkin doesn't have a distinguishable flavor. I made the switch to sweet potato and have never looked back. This pie is super easy to make. Especially if using a store bought crust, I would say any baking beginner can knock this one out of the park. This pie is just sweet enough, just rich enough and the flavor is exceptional.

Start with either an unbaked store bought crust or use My Favorite Homemade Pie Crust Recipe, unbaked. I always use my homemade pie crust recipe because it adds a tiny kick of salt that I've never found in store bought crust, but both turn out wonderful.

Filling Ingredients
1 pound sweet potatoes
1/2 cup softened butter
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract


Directions
Boil the sweet potatoes with skin on for 45-50 minutes, or until a knife easily slides through. Preheat your oven to 350 degrees. Run cold water over boiled potatoes and peel the skin off. Throw the peeled sweet potato and all the other ingredients into a blender. Blend until the mixture is smooth. Pour straight into your unbaked pie crust. Bake for 55 minutes or until a knife inserted into the middle of the pie comes out clean. Set the pie out to cool. Don't worry about how your pie looks immediately. It puffs up a bit like a soufflé during the cooking process. As it cools, it will flatten and look amazing! Serve warm after an hour, cool after 3 hours, store in the fridge after 3 hours and serve chilled from thereon out. Enjoy!!


 
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