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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, optionalFor Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
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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!ADVERTISEMENT
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