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Heat Level: Mild
Category: Dessert

INGREDIENTS:
  • 2 1/2 lbs of sweet potatoes
  • 1/2 tsp nutmeg
  • 2 tsp cinnamon
  • 6 eggs (2 large eggs, 4 egg yolks)
  • 2/3 cup whole milk or heavy cream
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 2 tsp Rustlin' Rob's Mexican Vanilla
  • 2 frozen deep dish crust
DIRECTIONS:
  1. Preheat oven to 325.
  2. Begin by washing the sweet potatoes.
  3. Put them in a large pot to boil on high heat for 30 minutes or until fork-tender. Set aside.
  4. After potatoes have cooled, peel them.
  5. Chop butter into chunks and add it to sweet potatoes. The butter should melt over the potatoes.
  6. Add in sugar, brown sugar, cinnamon, nutmeg, vanilla, and eggs.
  7. Using a mixer mix all ingredients together.
  8. Make sure you have no lumps in your pie mixture.
  9. For the store-bought pie crust, cut about 4-5 slits in them so the crust remains flat. Place the pie crust in the oven at 325 for about 10 minutes.
  10. Remove pie curt from oven and let cool. Raise oven temp to 350.
  11. Once cool, pour in pie mixture and using a spoon smooth out any lumps over the top.
  12. Then place your pies in the oven at 350 for 50-60 minutes or until pies are firm to the touch.
  13. After taking pies out from the oven set them aside to cool.

NOTE: After I blended the potatoes and butter I changed to the whisk attachment.
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