Sweet Potato Pie W/Maple Syrup
"Trying to accommodate my growing allergy to all things squash, I started with the traditional Libby's Famous Pumpkin Pie recipe and happily landed here! (Prep time doesn't include cooking sweet potatoes.)"
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1⁄2 cup light brown sugar
- 1⁄4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 2 large eggs
- 1 3⁄4 cups cooked sweet potatoes, mashed and drained well (I had 1 lb.)
- 1⁄2 cup pure maple syrup
- 1 cup 1% low-fat milk
- 9 inches unbaked pie shells
directions
- Preheat oven to 425* F.
- Combine dry ingredients.
- Beat eggs and add sweet potatoes and sugar-spice mixture.
- Carefully stir in maple syrup and milk.
- Pour into shell.
- Bake on center rack for 15 minutes.
- Lower temp to 350, rotate the pie 180 degrees, and bake until knife inserted in center comes out clean, 40-45 minutes.
- Let cool, at least slightly!
- ***Do be sure to drain the cooked sweet potatoes well or your pie will be a bit oozy -- not that it will change the flavor!***.
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RECIPE SUBMITTED BY
In some circles, I am known as the "pie lady" because I often make pie...I think it's easier to make than cake! I have an extensive pie recipe collection but am certain that it will NEVER be complete! (My muffin recipe collection is also large!) I am a firm believer in experimentation in the cooking department and often give "How To Cook Without A Book" for any appropriate gift-giving occasion! I also enjoy "playing" in the dirt and find that I need Spring because it gets me away from all the extra cooking I do in Winter! My Mom always said, "If you can READ, you can COOK!" and I have no patience for anyone who refuses to read in the kitchen!
