Recipe for Sweet Potato Pie from Canned Potatoes
When asked to choose, most southerners prefer the taste of sweet potato pie over the related pumpkin pie. This standard dessert, along with pecan pie, may be found on dinner tables throughout the south during the holiday season. Constantly served for Thanksgiving and Christmas, it is also well-liked for fall and winter Sunday dinners and served with coffee to drop-in guests. While northerners have adapted this southern food and in some cases add toppings which include marshmallows, southerners remain puritanical in regards to the pie and decline such additions. You will discover as numerous recipes for sweet potato pie as there are southern cooks, but they often include canned or fresh sweet potatoes, milk, eggs, sugar, and spices. This easy recipe will impress your family and friends but only calls for eight ingredients, including canned sweet potatoes, and calls for a frozen pie shell.
Non-southerners are at times baffled concerning the distinction between sweet potato pie and sweet potato casserole. While the ingredients are basically the same, as well as the taste, sweet potato casserole is cooked and served in a casserole dish and doesn’t have a crust. It is also acceptable to put toppings on sweet potato casserole where no southerner worth their salt would put a topping on a pie produced from the exact same tuberous root. Essentially the most significant difference is the fact that the pie is served for dessert while casserole as a side. Both are generally served during the very same meal.
Sweet Potato Pie Recipe Ingredients 1 14 ounce can mashed sweet potato, cup evaporated milk, cup firmly packed brown sugar, two huge eggs, 1 tbsp. butter or margarine, melted, tsp. salt, tsp. ground ginger, tsp. ground cinnamon, 9 inch frozen pie shell
Directions
1. Preheat oven to 400 degrees Fahrenheit
2. Process first eight ingredients in container of electric blender until smooth, stopping once to scrap down sides. Pour mixture into pastry shell.
3. Bake at 400 degrees for 10 mins then lessen temperature to 250 degrees Fahrenheit and bake an added 15 minutes. Take away pie and cover edge of crust with aluminum foil to avoid excessive browning. Place pie back into oven and bake 20 more minutes or until a knife inserted in center of pie comes out clean.
4. Allow to cool. Cover and keep in refrigerator.
Additional tips For This Sweet Potato Pie Recipe From Canned Potatoes
Sweet potato pie is finest served at room temperature or cold. For an extra unique treat, top with a dollop of whipped cream sprinkled with cinnamon.
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