I hope all of you out there reading this are having a wonderful Christmas Day! While I'm enjoying the holiday with loved ones, here's a scheduled recipe post to tide you over! :)
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I'm always on the look out for holiday recipes that can be turned into traditional staples each year. And if I listen to my audience properly (AKA the people I feed!), this recipe is absolutely a keeper!
It's Paula Deen to the rescue this time for me, haha. She certainly does know her good southern cooking! Mr. L could not stop eating this and we almost couldn't tear away any leftovers from one of our friends on Thanksgiving, so I did what any sensible person would do -- I made another, and then two more after that! If you decide to give this recipe a try, let me just go ahead and tell you to at least make a double batch because one pie will be gone in a flash!
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| Recipe courtesy of Food Network and Paula Deen |
- 2 cups peeled, cooked sweet potatoes (cover your potatoes with water and boil for around 45 minutes and then peel)
- 1 cup sugar
- 1/2 stick melted butter
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg (my addition!)
- 1 cup milk
- 9-inch unbaked pie crust
Directions
Using a mixer, combine the potatoes, sugar, butter, eggs, vanilla, salt, and the three spices. Mix thoroughly, making sure to break up any chunks of potatoes that may still be intact.
Add in the cup of milk and continue to mix until well incorporated.
Pour the filling into your pie crust and bake at 350 degrees for around 35 to 45 minutes until a knife inserted in the center comes out clean (I've found 40 minutes to be just about perfect for my oven). Pull out of the oven and allow to cool on a wire baking rack.
You also have the option of adding a meringue to the top of the pie like the original recipe says to do, but I opt to leave it off and keep a can of whipped cream handy for a quick and easy topping.
What's one of your favorite holiday pies?
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