Reviews :
\n-Wonderful!! I skipped the glaze; my sweet tooth is pretty easily satisfied, I was afraid it would be too sweet for me with the glaze. This pie is incredible. Used the first recipe for the sweet potatoes, I can\u2019t understand why anyone would alter the recipe or give it less than 5 stars.<\/p>\n
-I have an almost exact recipe for sweet potato pie given to me by a southern friend of mine.She use buttermilk instead of evaporated.Has any one tried this?How is the taste different?She said if you want it creamy,to put the potatoes in a food processor.Please advice before I attempt this.<\/p>\n
-This is a good recipe \u2013 I make sweet potato pies all the time. The only thing I would add is to the strain the potatoes first. I don\u2019t like lumps or strings in my pie and by straining my potatoes first I get a very smooth pulp and pie. I also add a little cinnamon and nutmeg to my recipe.<\/p>\n
Ingredientes
\n2 c sweet potatoes, cooked and mashed (about 3)
\n1 1\/2 c sugar
\n2 Tbsp flour
\n1 can(s) evaporated milk (5 oz), divided
\n1 egg, slightly beaten
\n1 tsp vanilla
\n1 9\u2033 pie crust, unbaked
\nGlaze
\n1\/2 c sugar
\n2 1\/4 tsp flour
\n2 Tbsp butter, melted
\n2 Tbsp evaporated milk (from the above can)
\n1\/4 c pecan halves, optional<\/p>\n
Directions :<\/p>\n
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1. Preheat oven to 375 degrees. Put the unbaked pie crust on a cookie sheet.
\n2. In a bowl, combine the sugar, flour, milk (set aside 2 Tablespoons for use in Glaze), egg and vanilla.3. Stir in the sweet potatoes. Pour into the pie shell.4. For the Glaze, combine the sugar, flour, butter and 2 Tablespoons milk. Drizzle over the sweet potato mixture, but don\u2019t overdue it! If desired, garnish with the pecan halves.
\n5. Bake for 1 hour or until crust is golden brown and a knife inserted near the center comes out clean.
\n6. Tip: Sometimes I do not even use the Glaze; especially if I use the left-overs from the Sweet Potato Wedges. It can get a little too sweet!
\nLast Step: Don\u2019t forget to share!<\/p>\n