Tuesday, 8 December 2009

Sweet Potato Pie

This pie tastes just like pumpkin pie ... same consistency too. Garnish it with fresh whipped cream around the edges.

1 large sweet potato
1/2 cup butter or margarine, softened
1 cup sugar
1/2 cup milk
2 eggs
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp vanilla
1 unbaked pie shell

Preheat oven to 400F. Prick sweet potato several times with a fork. Place sweet potato in a baking dish and bake it for 50-60 minutes or until done. Make sure you use a baking dish because the natural sugars in the sweet potato will drip out and onto your oven. Run cold water over the sweet potato and remove the skin. Break apart potato in a bowl. Add butter and mix well with a hand mixer. Add sugar, milk, eggs, nutmeg, cinnamon and vanilla; mix well.

Pour filling into the unbaked pie shell. Bake for 55-60 minutes or until knife inserted into the centre comes out clean.

Note: The pie will puff up like a souffle and will later sink down as it cools. You may want to put a cookie sheet under it just in case the filling spills out a bit.

Tip: You may want to cook the sweet potato the night before while you're baking your dinner. It'll save energy and a bit of time. Peel and mash the sweet potato and keep in the fridge until you're ready to put your pie together.

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