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Lori’s Sweet Tater Pie
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Description
I admit it, I’m on a roll. South Carolina sweet potaotes are rolling in! Here is the very first pie my mother ever taught me to make, and has been my fave since then.
Ingredients
- 4 cups Sweet Potatoes, Cooked, Skinned And Mashed
- 12 ounces, weight Can Evaporated Milk
- 4 whole Eggs, Beaten
- ¾ cups Butter, Melted
- 1-¼ cup Granulated Sugar Or Splenda
- 2 teaspoons Cinnamon, I Use Saigon
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Lemon Extract
- ½ teaspoons Salt
- 1-½ teaspoon Vanilla Extract
- ¾ teaspoons Ground Nutmeg
- 2 whole Deep Dish Pie Shells, 9 Inch, Unbaked
- 1 container Cool Whip, For Topping, 8 Ounce Tub
Preparation
Boil or bake sweet potatoes until tender, let cool, remove skins, mash.
In a large bowl mix all ingredients (except pie crust and Cool Whip) and, with an electric mixer beat well until incorporated.
Pour into pie shells and bake on center racks at 425 degrees for 15 minutes, then reduce heat to 350 degrees for 40-45 minutes – or until knife inserted in center comes out clean.
Cool on wire racks.
Serve with a dollop of Cool whip. Refrigerate any leftovers.
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