I know…more sweet potatoes! But I love them and I almost always have extras. Right after Thanksgiving, our friends invited us over and while the guys went hiking in the desert and the kids played outside; my friend and I ate and played around with some recipes. Lucky for me, she saved me a piece of her Easy Sweet Potato Pie.
It was wonderful! I begged her for the recipe (and I lucked out that she had taken a picture too). The pie has the same consistency as pumpkin pie, but the taste is so much better (yes, I am one of the few who don’t like pumpkin pie).
That’s it! This is the last Christmas week recipe. I hope you’ve found a new recipe or two to try. I’ve got a bunch of my family’s favorite holiday leftover dishes coming soon, so stay tuned!
Easy Sweet Potato Pie
~my friend, Janice
1/3 cup butter, softened
1/2 cup sugar
2 eggs, slightly beaten
3/4 cup evaporated milk
2 cups sweet potatoes, cooked and mashed (tip: Baked Sweet Potato Tips)
1 tsp vanilla extract
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1/4 tsp salt
1 9″ unbaked pie shell (homemade or store bought)
In a mixing bowl, cream butter and sugar. Add eggs and mix well. Add evaporated milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well. Pour into pie shell.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 35-40 minutes longer or until pie tests done. Cool on a cooling rack and then store in refrigerator.
Make embellishments from leftover pie dough by cutting out and cooking on a small baking sheet while the pie is cooking (for about 10 minutes).
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