Prep time:20 minutes.
Cook time:2 hours.
Makes: 2 pies, 8 servings per pie.
cups (1 lb.) sweet potatoes
cup (1 stick) butter
teaspoon salt, optional
to 1 teaspoon nutmeg
cup half-and-half milk
tablespoon vanilla (or brandy)
tablespoon lemon juice (needed to preserve coloring)
8-inch refrigerated pie shells
oven to 350 degrees. Bake sweet potatoes on a baking sheet or
a piece of foil for one hour, or until syrup starts to run out
of them. Peel and mash the potatoes.
oven to 375 degrees.
a large bowl, beat the butter, sugar, salt, nutmeg and ginger
at medium speed. Beat in the sweet potatoes until creamy. Beat
in the eggs. Beat in the half-and-half milk, vanilla and lemon
juice, separately and slowly.
the mixture into two unbaked pie shells.
at 375 degrees for one hour, or until a knife inserted in the
center comes out clean.
to room temperature before serving. Store in the refrigerator
or freezer, well-covered.
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