Thanksgiving is just around the corner. As a cook and the Hostess with the Mostest, I’m excited to plan my menu, cook, spend time with family and friends, and most importantly EAT.
When I think of my menu, one of the first things that comes to mind is Sweet Potato Pie!! Hands down my favorite dessert.
It’s light, not as strong as Pumpkin Pie, and the overall perfect ending to a Thanksgiving Dinner.
Growing up at my family’s dinner we very rarely had Pumpkin Pie but Sweet Potato Pie was a staple and I’m sure after trying this recipe you will agree.
My grandmother always used a dash of Lemon extract and it really just brightens the flavor.
Let’s take a look at the ingredients:
2 cups mashed sweet potatoes
1 1/4 cups evaporated milk
1/2 cup sugar
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon of lemon extract
1 tablespoons vanilla
4 oz melted butter
One 9-inch unbaked, I’v made mine homemade before and I have also used a refrigerated (or frozen and thawed) pie shell
Prep time: 10 minutes
Baking time: 55 minutes
Preheat the oven to 375 degrees.
In a large mixing bowl, beat the eggs. Add the mashed sweet potatoes, evaporated milk, butter, vanilla, lemon extract, both sugars, cinnamon, and salt.
Beat to combine, 1 to 2 minutes.
Pour the mixture into the pie shell.
Bake in the center of the oven for about 55 minutes, until filling is set.
Let cool and enjoy.