Elvis Presley`s Sweet Potato Pie
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Serves/Makes: 8
Ready in: 1-2 hrs
- 2 small sweet potatoes
- 1 medium Russet potatoes
- 1/2 cup butter
- 1 cup brown sugar, packed
- 1/2 teaspoon freshly grated nutmeg
- 3 large eggs, beaten
- 1 1/4 cup evaporated milk
- 1/2 teaspoon vanilla extract
- 1 (9" size) pie crust, unbaked
Place all of the well-scrubbed potatoes in a 3-quart saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are very soft, about 20-30 minutes. Drain and when cool enough to handle, peel. In medium bowl, combine potatoes, butter, brown sugar and nutmeg. Using a potato masher, cream the potatoes until very smooth. In small bowl, beat eggs, 1 cup evaporated milk and vanilla together. Beat this mixture into the potatoes. Mix thoroughly. Pour into pie crust and drizzle the remaining 1/4 cup of milk on top. Bake 15 minutes in a preheated 450 degrees F oven then turn heat to 325 degrees F and continue baking for 30 minutes or more until the filling is set.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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