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Ingredients
| sweet potatoes (mashed): 2 1/2 cups |
| evaporated milk: 1 2/3 cups |
| light brown sugar (packed): 1 cup |
| salted butter: 1/2 cup (softened) |
| eggs: 2 (beaten) |
| ground cinnamon: 1 tsp |
| vanilla extract: 1 tsp |
| salt: 1/2 tsp |
| ground ginger: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| 9" pie shells: 1 shell |
| all-purpose flour (unsifted): 1/2 cup |
| light brown sugar (packed): 1/2 cup |
| ground cinnamon: 1/2 tsp |
| ground ginger: 1/4 tsp |
| ground mace: 1/4 tsp |
| salted butter: 0.25 lb |
| almonds (sliced): 1 1/2 cups |
Sweet Potato Pie I
Credit: AllRecipes
User rating:
"This potato pie is baked with a sweet almond topping."
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Prep Time
20 min -
Cook Time
50 min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Prepare the filling by blending together the sweet potatoes, evaporated milk, 1 cup brown sugar, 1/2 cup butter, eggs, cinnamon, vanilla, salt, ginger and nutmeg. Pour filling into prepared crust.
- Prepare the topping by combining the flour, 1/2 cup brown sugar, cinnamon, ginger and mace. Using a pastry knife, cut the butter into the flour mixture until coarse crumbs form. Stir in nuts.
- Sprinkle topping over filling and bake at 400 degrees F (200 degrees C) for 50 minutes or until golden and a knife inserted in the center comes out clean.