Sweet Potato Pie

-Wonderful!! I skipped the glaze; my sweet tooth is pretty easily satisfied, I was afraid it would be too sweet for me with the glaze. This pie is incredible. Used the first recipe for the sweet potatoes, I can’t understand why anyone would alter the recipe or give it less than 5 stars. -I have an almost exact recipe for sweet potato pie given to me by a southern friend of mine.She use buttermilk instead of evaporated.Has any one tried this?How is the taste different?She said if you want it creamy,to put the potatoes in a food processor.Please advice before I attempt this. -This is a good recipe – I make sweet potato pies all the time. The only thing I would add is to the strain the potatoes first. I don’t like lumps or strings in my pie and by straining my potatoes first I get a very smooth pulp and pie. I also add a little cinnamon and nutmeg to my recipe.

Ingredients:

2 c sweet potatoes, cooked and mashed (about 3) 1 1/2 c sugar 2 Tbsp flour 1 can(s) evaporated milk (5 oz), divided 1 egg, slightly beaten 1 tsp vanilla 1 9″ pie crust, unbaked Glaze 1/2 c sugar 2 1/4 tsp flour 2 Tbsp butter, melted 2 Tbsp evaporated milk (from the above can) 1/4 c pecan halves, optional

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Directions:

1. Preheat oven to 375 degrees. Put the unbaked pie crust on a cookie sheet. 2. In a bowl, combine the sugar, flour, milk (set aside 2 Tablespoons for use in Glaze), egg and vanilla. 3. Stir in the sweet potatoes. Pour into the pie shell. 4. For the Glaze, combine the sugar, flour, butter and 2 Tablespoons milk. Drizzle over the sweet potato mixture, but don’t overdue it! If desired, garnish with the pecan halves. 5. Bake for 1 hour or until crust is golden brown and a knife inserted near the center comes out clean. 6. Tip: Sometimes I do not even use the Glaze; especially if I use the left-overs from the Sweet Potato Wedges. It can get a little too sweet! Last Step: Don’t forget to share!