Thursday, September 27, 2012

sweet potato pie

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The last few days have been cold and rainy, and I'm loving it. Weather like this makes me want to cuddle up with a good book and a cup of tea. It's perfectly autumn. And you know what else goes well with this weather? Pie.

Well, technically pie goes well with everything. Good day? Eat some pie. Bad day? Eat some more pie.

My dad has been harvesting the last of his garden and gave me some sweet potatoes. So naturally, I baked a pie. Sweet potato pie is a lot like pumpkin pie. They look the same, taste similar, but sweet potato pie is a bit more dense. Plus, sweet potatoes are loaded with fiber and vitamin A so you can totally somewhat justify eating a slice even when you're trying to make better food choices. At least that's what I keep telling myself.

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Sweet Potato Pie Recipe

1 lb. of sweet potatoes (about 2 medium sweet potatoes)
1/2 cup (1 stick) butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup evaporated milk
2 eggs
2 tsp vanilla
2 tsp pumpkin pie spice
1-9 inch deep dish pie crust

Peel, cube, and boil the sweet potatoes for approximately 30 to 40 minutes or until tender. Drain and transfer to mixing bowl.

Preheat oven to 350*F. Mash the sweet potatoes. Mix in the butter, sugar, & brown sugar. Stir in the evaporated milk, eggs, vanilla, and pumpkin spice until the mixture is smooth. Pour into pie shell. 

Bake pie in oven for 50 to 60 minutes or until the middle is set. Allow pie to cool completely before serving.

Adapted from my mom's recipe.


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