Sweet Potato Pie

Posted 10/12/2009 @ 7:00:16 pm by todaysbaker.com

Sweet Potato Pie

1 unbaked pie shell
4 large sweet potatoes (about 1 pound)
1-3/4 cups sugar
1/2 cup butter
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1/2 cup half and half

Boil the potatoes until tender. Let the potatoes cool and then peel them. Put the potatoes in a large mixing bowl and mash them thoroughly with a potato masher. Melt the butter and pour it and the other ingredients in the bowl of potatoes. Stir until well mixed. Pour the potato mixture into the crust. Bake in preheated 375ºF oven for about 35-40 minutes or until a toothpick inserted in the outer 2 inches of pie comes out clean. (Makes 6 servings.)

Sweet Potato Pie With Pecan Topping

1 lb. sweet potatoes
1/4 cup butter
1 (14 oz.) can sweetened condensed milk
1 tsp. ground cinnamon
1 tsp. orange zest
1 tsp. vanilla extract
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 egg
1 recipe pastry for a 9 inch single crust pie
1 egg
2 Tbsp. dark corn syrup
2 Tbsp. brown sugar, packed
1 Tbsp. butter, melted
1/2 tsp. maple flavored extract
1 cup chopped pecans

Boil sweet potatoes whole in skin for 40 to 50 minutes until done. Run cold water over the sweet potato, and remove the skin. Break apart in a large bowl. Melt 1/4 cup butter or margarine, and pour it in the bowl with the sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt, and 1 egg. Pour into the unbaked crust. Bake in preheated 425ºF for 20 minutes. Remove the pie from the oven and reduce the temperature to 350ºF.

While the pie is baking, prepare the topping. Mix together 1 egg, corn syrup, brown sugar, 1 tablespoon melted butter, maple flavoring, and pecans. Mix thoroughly. Sprinkle over pie. Bake for another 25 minutes until set.

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