Hard

Sweet Potato Pie IV

Total Time
1h 23m
27m prep · 56m cook
Servings
4 people
Rating
Difficulty
Hard
2 views
🥬 Vegetarian 🌾 Gluten-Free ☪️ Halal ✡️ Kosher

This is a sweet potato pie with optional pecan topping. It uses sweetened condensed milk, as opposed to the more commonly used evaporated milk. Serve with ice cream or whipped cream. Yams may be used instead of sweet potatoes.

Ingredients

  • 1 pound sweet potatoes
  • 0.25 cups butter
  • 1 , 14 ounce
  • 1 teaspoon ground cinnamon
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 0.5 teaspoons ground nutmeg
  • 0.25 teaspoons salt
  • 1 egg
  • 1 recipe pastry for a 9 inch single crust pie
  • 1 egg
  • 2 tablespoons dark corn syrup
  • 2 tablespoons brown sugar , packed
  • 1 tablespoon butter , melted
  • 0.5 teaspoons maple flavored extract
  • 1 cup chopped pecans

Instructions

  1. 1

    Boil sweet potato whole in skin for 40 to 50 minutes until done. Run cold water over the sweet potato, and remove the skin. Break apart in a large bowl.

  2. 2

    Melt 1/4 cup butter or margarine, and pour it in the bowl with the sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt, and 1 egg. Pour into the unbaked crust.

  3. 3

    Bake at 425 degrees F (220 degrees C) for 20 minutes. Remove the pie from the oven and reduce the temperature to 350 degrees F (175 degrees C).

  4. 4

    While the pie is baking, prepare the topping. Mix together 1 egg, corn syrup, brown sugar, 1 tablespoon melted butter, maple flavoring, and pecans. Mix thoroughly. Sprinkle over pie.

  5. 5

    Bake for another 25 minutes until set.

Nutrition Facts

Per serving

🍳

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