Sweet Potato PieUser Submitted Recipe
2 (9 inch) pie shells (deep)
3 pounds sweet potatoes (bright orange in color)
1/2 cup unsalted butter, melted
1 cup brown sugar
2 teaspoons vanilla
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon cardamom
1 teaspoon fresh lemon juice, optional
Dash of salt,
1/3 cup evaporated milk
4 large eggs, slightly beaten
Vanilla Whipped Cream – enough for 1 pie
1 cup chilled heavy whipping cream
1-2 tablespoons sugar
1 teaspoon vanilla extract
Pre-heat oven 350º.
Scrub sweet potatoes to remove soil; do not peel. Cut potatoes into large cylindrical chunks (about 2 1/2 inches long – leaving the skin on). Over high heat bring sweet potatoes to a boil in a 6 quart pot of water; reduce heat and cook for about 30 minutes until potatoes are tender when pierced with a ford. Drain and allow to cool.
While potatoes are still warm, peel and place in a large bowl. Mash sweet potatoes with remove the skin (they pull away easily using fingers or a fork). In a large bowl, mash sweet potatoes, melted butter and brown sugar together. Gradually mix in vanilla, cinnamon, nutmeg, cardamom, lemon juice and salt, stirring after each addition. Slowly mix in evaporated milk. Add eggs, mixing well after each addition.
Divide mixture and pour into two prepared pie tins with single pie crusts. (To avoid doughy crusts you can pre-bake pie shell by placing a piece of parchment paper in base of unbaked pie crust then filling with beans to weight crust down and bake in pre-heated oven for 10 minutes.) Bake in pre-heated 350º oven for 60-70 minutes until filling sets and crust turns golden. Pie is done when a silver or stainless steel knife inserted in the center comes out clean.
Serve warm, at room temperature or cold, alone or with whipped cream or vanilla ice cream.
Vanilla Whipped Cream
In a large chilled bowl using a portable electric mixer beat whipping cream, 1 T. sugar and vanilla extract until firm peaks form (about 3 to 4 minutes), taste and add additional sugar if needed. Cover and chill.