Sweet Potato Pie
I love sweet potato pie! Sometimes I make it for Thanksgiving and serve it with dinner. I was watching Rachel Ray a few weeks ago, and saw her making a pie with Miss Robbie from St. Lois. Rachel commented on how Miss Robbie adds a bit of lemon flavor and almond flavor in addition to vanilla, and how good it was.
So I broke out my old sweet potato pie recipe and added a teaspoon of each, and it was great! I even overbaked it (Opps! Forgot!) and it was delicious.
This recipe calls for a long baking time. If that's a problem, I've seen other sp pie recipes with fewer eggs and a shorter baking time.
I hope you enjoy!
1 graham cracker crust (I buy these)
3 large eggs
1/2 cup sugar
1 3/4 cup sweet potato puree, cooled. (Bake, cool and mash)
1/2 cup half-and-half
1 Tbsp lemon juice
2 tsp vanilla extract
1 tsp lemon flavoring
1 tsp almond flavoring
1 tsp salt
1/4 tsp allspice
Preheat oven to 350 degrees.
In a large bowl, whisk together eggs and sugar until combined. Add sweet potato puree, half-and-half, lemon juice, vanilla, salt and allspice. Whisk together until smooth. Pour filling into crust, and smooth the top with a spatula.
Place the pie one a baking sheet, and bake until filling is set, 40 to 50 minutes. Transfer pie to a wire rack to cool completely, about 2 hours.
This pie can be made ahead and reheated. Serve chilled or at room temperature. Top with whipped cream or iced cream.