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Sweet Geogia Sweet Potato Pie
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1 (1 pound) sweet potato
1/2 cup butter, softened
3/4 cup white sugar
1/2 cup evaporated milk
2 eggs
2 tbl. flour
1/2 tsp. ground nutmeg
1/2 sp. ground cinnamon
1 tsp. vanilla extract
1 tsp. lemon juice or extract
1 (9 inch) unbaked pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, flour, lemon juice, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
You may top with a praline topping during last 15 minutes of baking top, if you wish.
1/3 cup brown sugar
1/3 cup chopped pecans
1 tbl. softened butter
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