Prep 30 mins
Cook 1 hr
Gabbie brought these to work for our "Soul Food" luncheon. Everyone raved about it, so I got the recipe and tried it with Splenda. My family loved it too.
- 2 medium sweet potatoes
- 2 cups sugar
- 4 eggs
- 1⁄2 cup butter, softened
- 6 ounces evaporated milk
- 2 pie crusts
- 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.
I found this a tad too sweet but my bf absolutely loved it. So much so that it was completely gone way to fast! This was also my first time making sweet potato pie and I'm definitely gonna make this again!
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 Pesach Pie Crust 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.