23 October 2008
Southern Sweet & Simple
I made you work too hard yesterday with all that boiling and beating, so here is easy and delicious.
Makes: 1 pie
1 large sweet potato, boiled and peeled (see note)
1/2 cup butter (1 stick)
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon lemon extract
1 tablespoon vanilla extract
1/2 small can evaporated milk
1 cup whole milk
1 ready made pie crust
Mash potato with butter, sugars, spices and flavorings.
Beat eggs and milks with potato mix until smooth. Pour into ready-made pie crust and bake in a preheated oven at 400 degrees for about an hour.
Note Sweet potato should be larger around than a softball.
NOT SO EASY VARIATION TO DIE FOR
Bourbon sweet potato pie
1/4 cup golden raisins
1/4 cup bourbon
2 Tbsp. melted butter
2 large sweet potatoes (cooked and mashed)
2/3 cup brown sugar
3/4 cup hot milk
1 1/2 tsp. vanilla
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/2 cup chopped pecans
1 (9-inch) unbaked pie shell, thawed
Preheat oven to 400 degrees F.
Soak raisins in bourbon for 30 minutes.
Beat butter into mashed sweet potatoes.
In a separate bowl, beat eggs, brown sugar, hot milk, vanilla, cinnamon, nutmeg and salt.
Mix in raisins, bourbon and pecans (if desired).
Pour filling into unbaked pie shell.
Bake for 15 minutes.
Reduce oven to 325 degrees F.
Bake for an additional 40 minutes until knife comes out clean.
Cool slightly before serving.