Sweet potatoes are a staple on many fall dining tables. Not only are they delicious, they are a great source of vitamins A and C, are a good source of fiber, and they are considered an antioxidant. So, while you are enjoying the excellent sweet potato pie resulting from this recipe, you will be doing your body some good. This recipe is easy and fast, perfect for the busy host to use when whipping together Thanksgiving or Christmas dinner.
You will need:
- 1 pound of sweet potatoes (approximately 1 large sweet potato)
- 1 cup sugar (white)
- ½ cup of milk
- ½ cup butter, softened
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 9-inch pie crust, unbaked
- Medium-sized pan
- Large bowl
- Mixer
- Spoon
- Knife
- Oven
Step 1: Boil the sweet potato in water within the medium-sized pan on the stove for approximately 40 to 50 minutes, until it is cooked. Place the sweet potato under cold water and remove its skin.
Step 2: Break the sweet potato apart and put the pieces in the large bowl. Add butter, then mix well.
Step 3: Stir in the milk, sugar, eggs, cinnamon, vanilla, and nutmeg. Beat all on medium mixer speed until the mixture is smooth.
Step 4: Pour the filling into the pie crust.
Step 5: Bake the pie at 350 degrees Fahrenheit for approximately 55 to 60 minutes or until a knife stuck in the center appears clean when removed. The pie will puff, similar to a soufflé, and will then sink down as the filling cools.
Step 6: Serve with ice cream or whipped cream on top or on the side.
Tip: Make the pie immediately after boiling the sweet potato. If the boiled sweet potato is stored in the refrigerator, it separates, causing the pie filling to be grainy.
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