This is a must-try dessert. It is beautifully spiced and the filling has a velvety texture that melts in your mouth.
It is lighter yet creamier than its pumpkin cousin, with a heavy dose of vanilla and subtle spices. Beyond tasting better, sweet potato pie is
easier to bake. It doesn’t require cooking the filling, as the sweet potatoes are fully baked in advance, and the pie crust doesn’t require blind baking.
Additionally, the wonderful taste and good value for money that the orange and golden kumara offer at the moment make it a real family pleaser.
Ingredients
- 70grm butter
- 1⁄2 cup light brown sugar
- 2 eggs, lightly beaten
- 3⁄4 cup evaporated milk
- 2 cups cooked, mashed kumara
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
Ready to roll sweet pastry for 9 inch dish
Directions
- In a mixing bowl, cream butter and sugar.
- Add eggs; mix well.
- Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
- Roll out pastry into dish
- Pour in mixture
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
- Cool; Store in refrigerator.
- Serve with Whipped cream