When I was in college, I had a sweet potato pie at Roscoe’s Chicken and Waffles that was so bad it compelled me to learn how to make my own. It was one of my first culinary epiphanies.
I’ve been using this sweet potato pie recipe for years. I found it on the Web a long time ago, so I’m not sure who I’m supposed to credit, but here it is:
2 cups mashed sweet potatoes
3 eggs, beaten
1 cup evaporated milk
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 (9 inch) unbaked deep dish pie crust (Dough/crust and I don’t get along. Mrs. Smith’s is my favorite store brand)
- Preheat oven to 350F (175C) and place the rack in the middle of the oven.
- In a medium bowl, mix the sweet potatoes, eggs, evaporated milk, cinnamon, nutmeg, cloves and salt. For a lighter, fluffier pie, assemble this mixture in a blender and give it whir for a minute or so to incorporate some air into the mixture.
- Pour the batter into the pie crust and place the pie directly on the oven rack.
- Bake for 50 minutes, or until a knife inserted in center comes out clean. Let the pie cool for a bit before serving.
For variety, you can top with 1 cup of toasted pecans and then drizzle the top of the pie with a little maple syrup before placing in oven.
(Picture courtesy of The Green Cutting Board.)
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