We have plenty of sweet potatoes from the garden. So, I have been cooking up sweet potato pies pretty regularly around our house. This will definitely be a part of our Thanksgiving dinner as well. Yum! It’s really simple, so give it a try and enjoy!
Homemade Sweet Potato Pie:
1 ½ c. Sweet Potatoes, cooked, peeled
1 ¼ c. Sucanat
¾ t. Ground Cinnamon
½ t. Sea Salt
½ t. Ground Ginger
¼ t. Ground Cloves
¼ t. Ground Nutmeg
1 c. Evaporated Milk
3 large eggs (4 Bantam eggs)
*whipped topping, if desired
Heat oven to 350 degrees.
Combine all ingredients except evaporated milk, eggs, and whipped topping. Mix at medium speed until well blended. Reduce speed to low and add evaporated milk and eggs. Mix well.
Pour filling into prepared pie crust. Preferably a 9” deep dish crust if buying your crust. It will come to the very top of the crust, but will not rise and spill over when baked. Bake 50-60 minutes or until knife inserted in center comes out clean. If crust browns too quickly cover edges with foil.
Keep refrigerated. Serve with whipped topping.
Makes 8 servings.
I forgot to take a picture of the finished product, so this is as good as it gets.