Sweet potato pie is a lot like pumpkin pie but different. Sweet potatoes have more natural sweetness than pumpkins. The flavor of sweet potato pie seems deeper and naturally sweeter.
It's a Southern staple, for sure. But the rest of the country would do well to add this to their regular pie rotation.
3 medium sweet potatoes, baked
1/2 cup butter
1 cup granulated sugar
2 teaspoons vsnilka extract
2 large eggs, beaten
1/2 cup milk, whole or evaporated
1 (9-inch) pie crust
Directions
Preheat the oven to 400º F.
Scrub the sweet potatoes until clean, prick them 4 to 5 times with a fork.
Place onto a baking sheet and bake for 45 – 50 minutes until the sweet potatoes are tender when pricked with a toothpick.
Remove from the oven and allow to cool until they can easily be handled.
Peel the skin from the sweet potatoes and place the sweet potatoes into a large mixing bowl.
Reduce the oven heat to 350º F.
Add butter to the sweet potatoes and mash until smooth.
Add the sugar(s) to the sweet potatoes and mix until well combined.
Add the vanilla extract, milk, and the eggs.
Mix until well combined.
Pour into the unbaked pie crust.
Bake the pie until the center of the pie is set, about 1 hour.
Remove the pie from the oven and allow to cool slightly.
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