HOW TO MAKE SWEET POTATO PIE RECIPE
Sweet potato sweets are really delicious, and I like using sweet potato for the typical pumpkin in my recipes. Sweet potato pie seems to be more popular in the southern United States; but, after tasting this pie, my northern family members have certainly become fans! It has taken many years to refine this unique Sweet Potato Pie recipe in order to get the ideal balance of flavors.
This recipe for sweet potato pie comes from Mable Smith, a great woman who has been a good friend of my family for more than 35 years. Her recipe asks for a frozen crust, which I believe works well, but if you want to prepare your own, you may do so.
The taste of this pie gets better with time, so go ahead and make it a few days before you want to serve it. The pie may be prepared up to two days ahead of time and refrigerated in the refrigerator, wrapped with plastic wrap. The cooked pie may be stored in the freezer for up to 3 months. And to serve it just thaw overnight in the refrigerator and let it come to room temperature before serving the next day.
WANNA TRY MY EXCELLENT “SWEET POTATO PIE” RECIPE, THESE ARE ALL INGREDIENTS NEEDED FOR IT:
Cooked and mashed sweet potatoes, I used about 3 large potatoes.
1½ small spoons.Of white sugar.
2 large spoons.Of cake flour.
A 5-oz packet.Of evaporated milk.
An egg, lightly beaten.
1 small spoon.Of vanilla extract.
An uncooked nine inches pie crust.
FOR THE GLAZE USED WITH THIS PIE, YOU’LL NEED THE FOLLOWING INGREDIENTS:
½ small spoon.Of regular sugar.
2¼ small spoons.Of flour.
2 large spoons.Of melted butter.
2 large spoons.Of evaporated milk, from the used box in the pie filling.
For garnish, you can use ¼ Cup.Of halves pecan.
TO MAKE THIS “Sweet Potato Pie” Recipe, YOU NEED TO FOLLOW THE STEPS BELOW AS DIRECTED:
First, you need to set the temp of your oven to 375 degrees, and place the pie crust on a baking sheet that has been buttered.
In a large mixing bowl, whisk together the sugar, flour, a large beaten egg, vanilla extract, and evaporated milk, reserving 2 tablespoons of the mixture for use in the glaze later.
Add the mashed sweet potatoes to the mixture and mix well until you have a smooth, well-integrated mixture. Spoon the filling into the pie crust and spread it evenly!!
For the glaze, combine the sugar, flour, melted butter, and 2 big spoons of evaporated milk in a mixing bowl and pour over the sweet potato mixture, being careful not to overdo it! Alternatively, garnish with pecan halves if desired.
Place the pan in the oven for an hour, just until the crust is golden-brown in color. To check if it’s done, a knife needs to be inserted at the middle and if it comes out completely clean, then you should remove your pie from the oven.
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