Ingredients
▢1 single pie crust
▢2 cups sweet potatoes puréed*
▢2 large eggs
▢1/2 tablespoon unbleached all-purpose flour
▢1 cup pure cane sugar
▢1/2 cup salted butter
▢3/4 cup evaporated milk
▢1 teaspoon vanilla extract
▢1 teaspoon salt
▢1 teaspoon cinnamon
▢1/2 teaspoon nutmeg
Instructions
Using a mixer, mix together the sweet potato purée, eggs, flour, sugar, butter, evaporated milk, and vanilla extract.
Add in the salt, cinnamon, and nutmeg, whipping the mixture until it’s blended well.
You may need to scrape the sides of your mixing bowl and mix again.
Pour the mixture into your prepared and unbaked pie crust.
Bake the pie at 350° for about an hour, or until it’s firm.*
Allow the pie to cool on a wire rack.
Once your pie has cooled, I recommend chilling it overnight in the refrigerator before slicing into it. This is one pie that just gets better and better the next day and the day after that.
Once it’s chilled, you can slice it, add a dollop of whipped cream, and you’re all set to enjoy every bite, along with a glass of milk or a cup of coffee. Nothing like coffee to bring all the flavors full circle!
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