My pie was spruced up with a little Halloween scene but this would be perfect for Thanksgiving and Christmas too.
If you'd like a really fun Halloween idea, directions for this Jack-O-Lantern are HERE.
- They didn't address how to cook the sweet potatoes before mashing, roasting them in the oven added even more depth of flavor and kept them from getting soggy. Poke them a few times with a knife, 400 degrees for 50-60 minutes should do it. Place tin foil or something under them to catch the occasional drip. Cooling completely in the fridge makes peeling a snap too.
- Ma was doing a little purging and asked if I'd like a ricer, it worked great for "mashing" the sweet potatoes and making them very smooth-thanks Ma! I don't usually have Pumpkin Pie Spice but found a jar at a reasonable price so I subbed 2 tsp of that for the listed spices.
- I did cut the butter back to 2 Tblsp, just didn't think 1/3 C was necessary?
- If you want to sub a 15 oz can of pumpkin for the sweet potatoes, that would be fine.
- My decorations were baked on a cookie sheet, then simply placed on the pie once it cooled.
- Left over evaporated milk can be used to make a half batch of 5 Minute Fudge, either chocolate or white fudge. Cool in a 4.5 x 8.5-ish bread pan.
- Some folks mention adding chopped pecans or marshmallows to the top the last 10-15 minutes... I say, sounds good!
1/3 C butter, softened-I used 2 Tblsp
1/2 C sugar-I used packed brown sugar
2 eggs, lightly beaten
3/4 C evaporated milk
2 C cooked, mashed sweet potatoes
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt-I just added a little pinch
1 unbaked 9" pie crust-extra if making decorations
Whipped cream for topping if desired-I desired:@)
- Mix everything (except crust) well.
- Pour into crust.
- Bake at 425 degrees for 15 minutes, reduce heat and bake at 350 degrees for 35-40 minutes longer or until knife inserted near center comes out clean.
- Cool and store in the fridge.