I love sweet potato pie. It's the only pie I will ever eat (on purpose). I am not a fan of pie in general. I don't care for the crust, the filling (be it fruit, vegetable or mineral). I know this revelation will be a disappointment to my friend and cookbook author, Nancie McDermott, but 'tis true. I prefer cake. Lucky for me, Nancie also wrote a cake cookbook, so methinks she won't be too cross with me.
|Pre-Thankgiving dinner table|
Yield: 6-8 servings
1/3 cup unsalted butter, softened
1/3 cup Dixie Crystals extra fine granulated sugar
3/4 cup brown sugar
3 large eggs
1 1/4 cup (10 ounces) evaporated milk
4 cups mashed, cooked sweet potatoes
1 tsp lemon zest
1 tablespoon pure vanilla extract
1/2 teaspoon freshly grated ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 unbaked pastry shell (9 inches)
In a bowl, cream butter and sugars together. Add eggs one at a time; mix until all are incorporated.
Add milk, sweet potatoes, lemon zest, vanilla, ginger, cinnamon, nutmeg and salt; mix well. Divide mixture and pour into 2 pie shells.
Bake at 350°F for 35-40 minutes or until a knife inserted near the center comes out clean. Cool.