Thanksgiving is almost here, and that means lots of delectable desserts. I’m a southern girl and for me Thanksgiving just would not be complete without a yummy sweet potato pie to round out the dessert table. I look forward to it all year long. I grew up eating sweet potato pies so to me nothing else even comes close! I have a delicious recipe that I’ve used for years and I’d like to share it with you. I’d love to hear what you thought if you do end up giving it a try. I’ve known many pumpkin pie lovers to be converted after trying this pie. (wink) I’m kidding, but it is a very yummy pie.
So for this recipe you’ll need:
1 16 oz. can yams, drained
1/2 cup butter, room temperature
1/2 cup white sugar
1/2 cup dark brown sugar
1/2 cup evaporated milk
2 large eggs
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1 tsp. vanilla extract
1 (9 inch) unbaked pie crust
Mix the sweet potatoes and butter in the bowl using a hand mixer on low until potatoes are mashed. Gradually add in sugar, milk, eggs, nutmeg, cinnamon, ginger, and vanilla on medium speed until it is smooth. Pour filling into the prepared pie crust. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will set as it cools. I prefer to refrigerate my pie and serve it cold, yummmm! Enjoy.
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