Sweet Potato Pie IV Tasty Recipes

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Sweet Potato Pie IV

"This is a candy potato pie with optionally available pecan topping. It uses sweetened condensed milk, rather than the extra normally used evaporated milk. Serve with ice cream or whipped cream. Yams can be used instead of candy potatoes."

Ingredients :

1 pound candy potatoes
1/4 cup butter
1 (14 ounce) can sweetened condensed milk
1 teaspoon floor cinnamon
1 teaspoon orange zest
1 teaspoon vanilla extract
half of teaspoon floor nutmeg
1/4 teaspoon salt
1 egg
1 recipe pastry for a 9 inch unmarried crust pie
1 egg
2 tablespoons darkish corn syrup
2 tablespoons brown sugar, packed
1 tablespoon butter, melted
half teaspoon maple flavored extract
1 cup chopped pecans

Instructions :

Prep : 5M	Cook : 8M	Ready in : 15M

Boil candy potato whole in pores and skin for forty to 50 mins until finished. Run bloodless water over the sweet potato, and get rid of the pores and skin. Break apart in a huge bowl.
Melt 1/four cup butter or margarine, and pour it in the bowl with the candy potatoes. Beat with an electric powered mixer until easy. Blend in sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt, and 1 egg. Pour into the unbaked crust.
Bake at 425 levels F (220 ranges C) for 20 mins. Remove the pie from the oven and decrease the temperature to 350 levels F (a hundred seventy five ranges C).
While the pie is baking, prepare the topping. Mix together 1 egg, corn syrup, brown sugar, 1 tablespoon melted butter, maple flavoring, and pecans. Mix thoroughly. Sprinkle over pie.
Bake for some other 25 mins until set.

Notes :

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