From the Chef’s Corner
I’m in the “pie mode” lately. Even though this pie is mostly eaten in the fall and winter you can enjoy it anytime of the year. When my wife makes this pie, she uses lemon to flavor instead of vanilla.
Sweet Potato Pie
1 Recipe Single-crust Pie Pastry or 1 roll refrigerated unbaked pie crust (1/2 of a 15 oz. pkg.)
2 eggs 3/4 cup sugar 1 – 5 oz. can evaporated milk 3 tbsp. butter, melted 1 1/2 tsp. finely shredded lemon peel
Dash ground nutmeg
2 medium sweet potatoes, peeled, cooked and mashed (about 1 1/2 cups)
Preheat oven to 350 degrees. Prepare pastry and line 9-inch pie plate.
In bowl, beat eggs with whisk. Whisk in sugar, evaporated milk, butter, lemon peel, and nutmeg. Whisk in sweet potatoes until combined. Pour into crust-lined pie plate.
To prevent overbrowning, cover edges of crust with foil. Bake 30 minutes. Uncover edges and bake 20 to 30 minutes more or until filling is set and knife inserted in center comes out clean. Cool completely. Cover and refrigerate within 2 hours after it cools.