My Mom's Sweet Potato Pie

Submitted by Fauve

"Mom's sweet potato pies are a vital part of my family's Thanksgiving. This is a recipe she inherited from her mother. The blender incorporates ingredients so well that this makes a creamy pie beyond belief. Mom prefers her sweet potato pie without any spices at all, but I usually add pinch or two of the spices listed below. Also, in lieu of the glaze, we opt for a creamy refrigerated whipped topping, but I've included glaze directions as an option."

 

• Ready In: 50mins
• Ingredients: 13
• Yields: 2 pies

ingredients

• 2 unbaked pie shells
• 473.18-591.47 ml cooked sweet potatoes
• 236.59 ml sugar
• 14.79 ml flour
• 2 eggs
• 236.59 ml evaporated milk
• 59.14 ml margarine
• 14.79 ml vanilla
• 2.46 ml cinnamon (optional)
• 1.23 ml nutmeg (optional)
• 0.25 ml clove (optional)

• GLAZE

• 29.58 ml lemon juice (optional)
• 236.59 ml sifted powdered sugar (optional)

directions

1. Place pie shells in 350°F oven for about 5 minutes, or till just barely brown; set aside.
2. Place remaining pie ingredients in blender container and whirl till well-blended.
3. Pour equally into the 2 pie shells.
4. Place in 350°F oven; bake for 30 to 40 minutes, or till filling is set.
5. (Note: if crust begins to get too brown during cooking, use strips of aluminum foil along the crust ridges to keep from over-browning) While pie is cooking, glaze may be prepared: Place ingredients for glaze into mixing bowl and blend with electric mixer until smooth.
6. Drizzle glaze over pies while they are still warm.