Rustlin Robs Gourmet Food
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Category: Dessert

  • 2 1/2 lbs of sweet potatoes
  • 2 sticks butter, softened
  • 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
  1. Preheat oven to 350.
  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. Allow potatoes to cool a bit before you 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 crust from the oven and let cool. Raise oven temp to 350.
  11. Once cool, pour in the pie mixture and using a spoon smooth out any lumps.
  12. Then place your pies in the oven at 350 for 50-60 minutes or until pies are firm to the touch.
  13. After you remove pies from the oven set them aside to cool.

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NOTE: After I blended the potatoes and butter I changed to the whisk attachment. Pie is even better after it chills in the refrigerator for 24 hours. If you can wait.

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