1 pound sweet potato
½ cup softened butter
1 cup white sugar
½ cup milk
2 eggs
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
½ cup softened butter
1 cup white sugar
½ cup milk
2 eggs
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Boil sweet potato whole for 40-50 minutes, or until done. Run cold water over the sweet potato and remove skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in centre comes out clean. Pie will puff up like a soufflé, and then will sink down as it cools.
Critique
Allan - Good stuff! Better than I thought it would be. Similar to pumpkin pie, and looks just like it
Hannah - Tastes like pumpkin pie with the whip creme...much better than I thought. Tastes like more....tasty!
Josiah - Good. Tastes like pumpkin pie, and I like pumpkin pie......gobble gobble
Nancy - Tastes just like pumpkin.....I need a bigger piece..... :)
Samuel - ????
Note : The pie plate was very heavy so Nancy decided to put a second pie plate under to make it stronger....bad idea. The pie wasn't cooked in the allotted time, and never puffed up. We removed the second pie plate, as it appeared to be hindering the heating....after that we increased the temperature to 375 and added 30 minutes. It puffed up and cooked fine, but the outter edge of the crust was over done. Next time no second pie plate!! Oops, but it was still yummy.
