Sweetest Southern Style - Sweet Potato Pie
Serves: 8
30 minutes
2 hours and 0 minutes
Ingredients
2 large sweet potatoes
1 cup granulated sugar
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1/2 cup milk
1 teaspoon vanilla
Pinch fine salt
1 prepared pie crust
1 cup granulated sugar
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1/2 cup milk
1 teaspoon vanilla
Pinch fine salt
1 prepared pie crust
Instructions
Heat the oven to 350 degrees. Place the sweet potatoes on a rimming baking sheet. Bake until potatoes are tender to the point of a knife, 45 to 60 minutes.
Remove from the oven. Return the baking sheet to the oven and leave the oven on.
When cool enough to handle, peel the sweet potatoes and discard the skin. Place the peeled potatoes in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on medium-low speed, whip until smooth. Add the sugar, egg and butter and continue whipping on medium-low until well-combined. Add the milk, vanilla and salt and continue whipping on medium until smooth.
Pour the sweet potato mixture into the prepared pie crust.
Place directly on the baking sheet in the oven.
Bake until set, about 60 minutes. Remove to a rack to cool slightly before serving. Serve warm or at room temperature.
Remove from the oven. Return the baking sheet to the oven and leave the oven on.
When cool enough to handle, peel the sweet potatoes and discard the skin. Place the peeled potatoes in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on medium-low speed, whip until smooth. Add the sugar, egg and butter and continue whipping on medium-low until well-combined. Add the milk, vanilla and salt and continue whipping on medium until smooth.
Pour the sweet potato mixture into the prepared pie crust.
Place directly on the baking sheet in the oven.
Bake until set, about 60 minutes. Remove to a rack to cool slightly before serving. Serve warm or at room temperature.
