Gabbie's Sweet Potato Pie
photo by karen
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Yields:
-
2 pies
ingredients
- 2 medium sweet potatoes
- 2 cups sugar
- 4 eggs
- 1⁄2 cup butter, softened
- 6 ounces evaporated milk
- 2 pie crusts
- vanilla
- nutmeg
directions
- Boil potatoes until tender and remove jackets.
- Cream potatoes with butter.
- Add the rest of ingredients.
- Pour in pie crusts and bake at 350 for about an hour.
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Reviews
-
I've never made sweet potato pie before, so I don't have much to compare it to. But, everyone at my dinner party liked it and my picky sister even went back for seconds. I wasn't sure how much vanilla & nutmeg to use (and would suggest that the recipe be changed to give a suggested amount or range). After looking at some other Zaar recipes, I decided to go with 1 tsp of each. I also added 1 tsp of cinnamon and made two other changes. I peeled the potatoes & cut them up into large chunks before boilig...it just seemed easier than trying to remove peels from a hot soft potato. I also used Mirj's Recipe #59199 instead of the pastry pie crust since I made this during Passover and couldn't use flour. It turned out great. One pie made 10 slivers, but really would serve 6 with normal size slices.
Tweaks
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I've never made sweet potato pie before, so I don't have much to compare it to. But, everyone at my dinner party liked it and my picky sister even went back for seconds. I wasn't sure how much vanilla & nutmeg to use (and would suggest that the recipe be changed to give a suggested amount or range). After looking at some other Zaar recipes, I decided to go with 1 tsp of each. I also added 1 tsp of cinnamon and made two other changes. I peeled the potatoes & cut them up into large chunks before boilig...it just seemed easier than trying to remove peels from a hot soft potato. I also used Mirj's Recipe #59199 instead of the pastry pie crust since I made this during Passover and couldn't use flour. It turned out great. One pie made 10 slivers, but really would serve 6 with normal size slices.
RECIPE SUBMITTED BY
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