Sweet Potato Pie
A fall classic and one well worth trying. You could also make this after Thanksgiving dinner with leftover sweet potatoes. Just be sure to adjust the sugar and seasonings if the potatoes were candied already.
INGREDIENTS:
1 whole unbaked 9-inch deep dish pie pastry
15 oz canned sweet potatoes
2 large eggs, beaten
1 cup white sugar
3/4 tsp nutmeg
3/4 tsp cinnamon
1 tbs brown sugar
2 tbs flour
1/2 cup butter, melted
1/2 cup milk
3 tbs light corn syrup
1/2 tsp vanilla extract
1 tbs honey
DIRECTIONS:
1. Preheat oven to 375 degrees. Pull out pie shell and let thaw.
2. Mash sweet potatoes in a large bowl. Put the 2 beaten eggs in the potato mixture & mix until well blended.
3. In a separate bowl, mix together white sugar, nutmeg, cinnamon, brown sugar & flour. Pour into the potato mixture & blend. Add in milk & mix until well blended.
4. In a separate bowl, blend together melted butter, corn syrup, vanilla, & honey. Add to the potato mixture & blend.
5. Pour potato mixture in pie shell. Bake in oven for 50 minutes, or until set.
Prep: 10 minutes
Cook: 50 minutes
Serves: 8