Wonderful! Although I have a sweet tooth, I refrained from eating the icing out of fear that it would be too sugary for my taste. That pie is the best I’ve ever had. I made the sweet potatoes according to the initial recipe and can’t fathom why anyone would want to alter it or rate it lower than 5 stars.
A southern buddy of mine gave me a nearly perfect sweet potato pie recipe. Buttermilk, not evaporated milk, is what she uses. Can anyone attest to having used this? Why does it taste different, exactly? Her advice was to blitz the potatoes in a food processor if a velvety texture in the pie was a priority.
The recipe sounds excellent. Frequently, I bake sweet potato pies. One thing I would change is to strain the potatoes beforehand. I prefer my pies to be completely lump- and string-free, so I always drain the potatoes before using them. The recipe I use also includes some cinnamon and nutmeg.
Ingredients:
2-cups of mashed, cooked sweet potatoes (about 3)
two tablespoons of flour and one and a half cups of sugar
5 ounces of evaporated milk in a can, sliced into thirds.
1 egg, beaten briefly
1 tsp. of vanilla extract
Ingredients: 1 unbaked 9-inch pie crust
Icing
12 cup of sugar 14 teaspoon of flour
Amount: 2 teaspoons of melted butter
two tablespoons of condensed milk (from can above)
Optional: 1/4 cup chopped pecans
Instructions:
First, get your oven ready at 375 degrees. Prepare a baking sheet for unbaked pie dough.
Step 2: Mix sugar, flour, milk (save 2 tablespoons for the glaze), egg, vanilla, and a whole egg in a bowl.
Add the sweet potatoes and mix well. Dish out into a prepared pie crust.
Put together sugar, flour, butter, and 2 tablespoons of milk for the glaze. Lightly drizzle over the sweet potato mixture. Nut-half pecans can be used as a garnish.
5. Bake at 350 degrees for 1 hour, or until crust is golden and a knife inserted in the center comes out clean.
6.Hint: If I’m using leftover sweet potato wedges, I might not even bother with the glaze. Sometimes the sweetness is just too much.
As a last step, don’t forget to spread the word!
