Sweet Potato Pie

Name: Sweet Potato Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 pie, 8 serving(s)
Ingredients: 2 eggs; 1 (12 ounce) can evaporated milk; 1 teaspoon vanilla; 1 1/4 cups sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 1/2 cups sweet potatoes, cooked and mashed; 1 (9 inch) unbaked pie shells, premade or homemade; 1/3 cup butter; 1/3 cup flour; 1/2 cup brown sugar, packed; 1/2 cup flaked coconut; 1/2 cup pecans, chopped; whipped topping (optional) or ice cream (optional)

(4)

Recipe by Vino Girl

I looked through the sweet potato pie recipes here and could not find one quite like this. The topping makes it different. From Reiman Publications' "The Country Cooking Recipe Collection Prize-Winning Pies."

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READY IN: 1hr 20mins

SERVES: 8

YIELD: 1 pie

UNITS: US

INGREDIENTS

Nutrition

PIE
2

eggs
1

(12 ounce) can evaporated milk
1

teaspoon vanilla
1 ¹⁄₄

cups sugar
¹⁄₂

teaspoon cinnamon
¹⁄₂

teaspoon nutmeg
1 ¹⁄₂

cups sweet potatoes, cooked and mashed
1

(9 inch) unbaked pie shells, premade or homemade
TOPPING
¹⁄₃

cup butter
¹⁄₃

cup flour
¹⁄₂

cup brown sugar, packed
¹⁄₂

cup flaked coconut
¹⁄₂

cup pecans, chopped
whipped topping (optional) or ice cream (optional)

DIRECTIONS

Preheat oven to 425°F
Combine topping ingredients together; set aside.
In a large bowl, beat eggs; add milk and vanilla.
In another bowl, combine sugar, cinnamon, and nutmeg; add to egg mixture.
Add sweet potatoes and beat until smooth.
Pour into pie shell.
Bake for 15 minutes.
Keep pie in oven - reduce heat to 350F and bake for 30 minutes longer.
Sprinkle topping over pie; return pie to oven to bake another 10-15 minutes, or until the topping is golden.
Cool on a wire rack.
Serve with whipped topping or ice cream, if desired.
Store leftover pie in the refrigerator.

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