Sweet potato pie isn’t just for the holidays. In fact, my family and I tend to eat it quite frequently. We love it! I always seem to have an overabundance of sweet potatoes in my possession. My neighbor grows them and he gives me more than I can handle. I place them in my root cellar and they keep forever. My little girl loves going to the cellar to pick out some sweet potatoes for mama’s sweet potato pie.
Many people freeze sweet potato pie but I find that the filling separates from the crust. If any of you know how to keep this from happening please tell me in the comments. Thanks!
Ingredients
1/3 cup Kerrygold butter, softened
1/2 cup Domino sugar
2 large eggs, lightly beaten
3/4 cup evaporated milk
2 cups mashed sweet potatoes
1 teaspoon McCormick vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon Morton salt
1 unbaked pastry shell (9 inches)
Instructions
In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in refrigerator. Yield: 6-8 servings.
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Quick Tip: Serve this yummy pie with lots of whipped cream.
Mix up the custard and have it ready top bake. Measure out enough for a pie and put it into suitable containers uncooked. When you want to make a pie it’s just a matter of thawing out the custard and making a pie shell. I do this all the time for various custards.