Sweet Potato Pie 2

 

Ingredients:

4

 

Sweet potatoes, medium sized, peeled & quartered

4

Tbl

Butter, softened

Cup

Dark brown sugar, firmly packed

1/3

Cup

Light corn syrup

1/3

Cup

Milk

2

Tsp

Lemon peel, finely grated

1

Tsp

Vanilla

Tsp

Ground nutmeg

Tsp

Salt

1

 

9 pastry crust (single pie shell)

 

 

Whipped topping (optional)

Directions:

In a 2 quart saucepan place enough water to cover the sweet potatoes, and boil briskly, uncovered, until the sweet potatoes are tender and can be pierced easily with a fork or knife. Drain the water, return the pan to the heat and slide back and forth to dry out the potatoes.

Preheat oven to 425. If the pastry is not prepared in a pieplate, fit onto a pieplate and fold under edges and crimp. Prick the pastry with a fork and bake for 10-12 minutes until pale golden brown. Set on wire rack to cool.

Place the sweet potatoes in a medium bowl and beat until smooth. Set aside.

In a large bowl beat the butter and the brown sugar until light and fluffy. Beat in the sweet potatoes until combined. Add the eggs, one at a time, beating well after each addition. Add the corn syrup, milk, lemon peel, vanilla, nutmeg and salt, beat until filling is smooth and creamy.

Pour the filling into the baked pie shell, spreading it gently with a rubber spatula. Bake in middle of oven for 10 minutes. Reduce heat to 325, and bake for an additional 35-40 minutes or until a knife inserted in center comes out clean.

Serve warm with whipped topping if desired.

 

Yields

6 servings

 

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