Lightly coat sweet potatoes in melted coconut oil or
vegetable oil, pierce them multiple times with a knife,
and cook them in a 400°F oven for 45 minutes to an
hour. When cool enough to handle, remove potato from skin,
cut into chunks and place in a large bowl. Mash
potatoes thoroughly with a potato masher until there
are no lumps.
Measure 2 cups and put in a medium sized pot with
the packed brown sugar, all of the spices, salt, the
1/2 stick butter, and one 5 oz can of evaporated
milk. Cook on low flame for about 5 minutes,
whipping with a wire whisk until butter and brown
sugar are melted down and mixture is well blended,
smooth and starts to bubble. Remove from fire and
let cool in pot.
In a medium sized bowl, beat the three eggs with a
fork. Add the second 5oz can of evaporated milk,
granulated sugar and vanilla to the eggs and
continue beating until creamy. Pour the cooled sweet
potato mixture from pot into a large bowl. Stir in the
egg mixture. Blend thoroughly with a whisk and
refrigerate mixture overnight or use immediately.
When the oven is preheated, remove the pie crusts from
the freezer and add the sweet potato filling until
almost full. I used two 2 (9-inch) frozen pie crusts
(regular, not deep dish).
Heat oven 450 degrees with a cookie sheet inside.
After heated, pour filling into the pie shell and put on
the HOT cookie sheet. Bake at 450 for ten minutes
then turn oven to 325 (300 with the convection fan
turned on) and bake for 1 hour more, or until edges
and center are raised and puffed and the center only
shakes slightly.
Remove from oven. Let cool on a wire rack for 1
hour before serving.
Originally Submitted
11/23/2014
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