Sweet Potato Pie IV Best Dishes

Saturday, June 29, 2019

Sweet Potato Pie IV

"This is a candy potato pie with optional pecan topping. It makes use of sweetened condensed milk, in preference to the more commonly used evaporated milk. Serve with ice cream or whipped cream. Yams may be used in place of candy potatoes."

Ingredients :

1 pound candy potatoes
1/four cup butter
1 (14 ounce) can sweetened condensed milk
1 teaspoon ground cinnamon
1 teaspoon orange zest
1 teaspoon vanilla extract
half teaspoon floor nutmeg
1/4 teaspoon salt
1 egg
1 recipe pastry for a nine inch single crust pie
1 egg
2 tablespoons darkish corn syrup
2 tablespoons brown sugar, packed
1 tablespoon butter, melted
1/2 teaspoon maple flavored extract
1 cup chopped pecans

Instructions :

Prep : 5M	Cook : 8M	Ready in : 15M

Boil candy potato complete in pores and skin for forty to 50 minutes till completed. Run bloodless water over the sweet potato, and take away the pores and skin. Break apart in a massive bowl.
Melt 1/four cup butter or margarine, and pour it inside the bowl with the candy potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt, and 1 egg. Pour into the unbaked crust.
Bake at 425 tiers F (220 tiers C) for 20 mins. Remove the pie from the oven and decrease the temperature to 350 levels F (a hundred seventy five stages C).
While the pie is baking, prepare the topping. Mix collectively 1 egg, corn syrup, brown sugar, 1 tablespoon melted butter, maple flavoring, and pecans. Mix very well. Sprinkle over pie.
Bake for every other 25 minutes till set.

Notes :

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