Thanksgiving is coming up. At my house, pumpkin pie reigns supreme. Every year I watch my relatives dive into a national favorite. I watch, but I never partake. I'm no fan of pumpkin pie. I am a fan of sweet potatoes. This year, I decided to take the bull by the horns and make my own pie. In advance. Just for me. Let them have their pumpkin. I gots me some sweet taters.
This is a delicious pie. I kid you not. Easily made it into my top five pies. Try it. You won't be disappointed. Got it from a NPR podcast. You just never know.
2 large eggs
1 1/4 cup granulated sugar
1 stick unsalted sweet butter, room temp
1 can evaporated milk
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 9-inch pie crust
Directions:Boil sweet potatoes in their skin until fork tender. Drain water and allow potatoes to cool. Peel and discard the skin. In a medium bowl, add the sweet potatoes, eggs, butter cinnamon, nutmeg, and sugar, and whip until incorporated. Add evaporated milk a little at a time until the filling becomes loose. Pour the filling into the pie crust.
Preheat oven to 350 degrees.
Take the remaining evaporated milk, 1/2 teaspoon cinnamon and 1/4 cup sugar and heat just until sugar is dissolved. Brush the mixture on top of the filling.
Place pie in oven and bake for 50 minutes or until the pie is firm to the touch. Remove pie from oven and allow to cool slightly before eating.