The perfect sweet potato pie recipe! Made with a deliciously soft, buttery pie crust and sweet potato pie filling sweetened to perfection.Then you can choose whipped cream or homemade fried marshmallows!I have never measured sweet potato pancakes.I baked sweet potatoes and used two very large ones.After baking, use a fork to knead into a ball.If you like pumpkin pie, you will like sweet potato pie.They taste very similar, but this recipe uses freshly baked sweet potatoes (instead ofof canned pumpkin) and includes brown butter so you know it’s going to be good !
Dough for single-crust pie
2 medium sweet potatoes (about 1-1/2 pounds), peeled and cubed
1/3 cup butter, softened
1/2 cup sugar
2 large eggs at room temperature, lightly beaten
3/4 cup evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling
Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature.
In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.