Tuesday, June 18, 2013
What to do with left over baby food…
This is my second go at this pie. First was back on Thanksgiving when my camera decided it no longer wanted to function. My father-in-law proclaimed it to be great – that recommendation works for me!
Sweet Potato Pie
What you need!
1 deep dish unbaked pie crust
3/4 cup sugar
2/3 cup evaporated milk
3 tablespoons butter, melted
Dash ground nutmeg
½ teaspoon ground cinnamon
2 medium sweet potatoes peeled, cooked, and mashed (1-1/3 cups)
Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate.
In bowl beat eggs with whisk. Whisk in sugar, evaporated milk, butter, lemon peel, and nutmeg. Whisk in sweet potatoes until combined. Pour into crust-lined pie plate.
To prevent overbrowning, cover edges of pastry with foil. Bake 30 minutes. Uncover edges and bake 20 to 30 minutes more or until filling is set and knife inserted in center comes out clean. Cool completely. Cover and refrigerate within 2 hours after it cools. Makes 8 servings.