Thursday, March 14, 2019
Southern Sweet Potato Pie
I decided to give you two pie recipes on Pi(e) Day! You see, not too long ago, I was in the baking aisle at my grocery store and saw that Carnation now makes… lactose-free evaporated milk! Obviously I threw some in my cart, even though I didn’t have any recipe in mind. It’s been a long, long time since I used the stuff, you know? So I ended up googling recipes and decided to make this Southern sweet potato pie.
I reduced the amount of sugar slightly (the amount below is mine, and I’d consider reducing it further if it didn’t affect the texture – I’ll have to test it, I guess). This pie was superb! I’d never made one with quite that texture before, probably because I couldn’t use evaporated milk! The Engineer gave it 5 stars, and I’m definitely going to have to make it again, and not exclusively for Thanksgiving. Enjoy!
3 Tbsp. all-purpose flour
1 ½ cups sugar
¼ tsp. ground nutmeg
1 pinch salt
1 cup mashed sweet potatoes
2 large eggs
¼ cup light corn syrup
½ cup lactose-free butter or margarine, softened
¾ cup lactose-free evaporated milk
1 unbaked pastry shell (9 inches), homemade or storebought, placed in a pie plate
CocoWhip, to top (optional)
Preheat the oven to 350 °F. Place the rack in the lower third of oven.
In a small bowl, combine the flour, sugar, nutmeg and salt.
In a large bowl, beat the potatoes, eggs, corn syrup, butter and sugar mixture. Gradually stir in milk. Add the flour mixture and stir until combined. Pour into pastry shell.
Bake for 55-60 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. (Refrigerate leftovers.)