Desserts - Pies, Cobblers, and Puddings
This is a simple recipe that was modified over the years and now has several options depending on taste. All of them are really good. This recipe makes one 9-inch pie.
1 (1 pound) sweet potato
1/2 cup (1/2 stick) butter, softened
1 cup white sugar or granulated Splenda® for sugar-free
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg or ground ginger
1 teaspoon vanilla extract or 1 Tablespoon of bourbon liqueur (American Honey®)
1 (9-inch) unbaked pie crust (deep dish)
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, salt, spices and vanilla (liqueur). Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a soufflé, and then will sink down as it cools. Place the pie on a rack and cool to room temperature before serving. Serve plain or with whipped cream.
Copyright © Mike Perry, 2011