Christmas Week: Sweet Potato Pie

I know...more sweet potatoes!  But I love them and I almost always have extras.  Right after Thanksgiving, our friends invited us over.  The guys went hiking in the desert, kids played outside, and my friend and I ate and played around with some recipes.  Lucky for me, she saved me a piece of her Sweet Potato Pie.

It was wonderful!  I begged her for the recipe (and I lucked out that she had taken a picture too).  The pie has the same consistency as pumpkin pie, but the taste is so much better (yes, I am one of the few who don't like pumpkin pie).

That's it!  This is the last Christmas week (which actually was almost 2 weeks) recipe.  I hope you've found a new recipe or two to try.  On Friday, all the way up until Christmas Eve, I will share some of my family's favorite holiday leftover dishes!

 
Sweet Potato Pie
~my friend, Janice

1/3 cup butter, softened
1/2 cup sugar
2 eggs, slightly beaten
3/4 cup evaporated milk
2 cups sweet potatoes, cooked and mashed
1 tsp vanilla extract
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1/4 tsp salt
1 9" unbaked pie shell (homemade or store bought)

In a mixing bowl, cream butter and sugar. Add eggs and mix well. Add evaporated milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well. Pour into pie shell.

Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake 35-40 minutes longer or until pie tests done. Cool on a cooling rack and then store in refrigerator.

Make embellishments from leftover pie dough by cutting out and cooking on a small baking sheet while the pie is cooking (for about 10 minutes).