Cookin’ with Carolyn Sweet Potato Pie

If you have any eggnog left over from the holidays, you may want to try this recipe.
Sweet Potato Pie
Pastry for single-crust pie
1 Tbsp. granulated sugar
3/4 tsp. cinnamon (divided)
2 Tbsp. butter, melted
3/4 cup eggnog
1 egg
1 Tbsp. brandy or eggnog
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 tsp. vanilla
2 cups cooked, mashed sweet potatoes
Prepare pastry as directed. Combine the 1 Tbsp. granulated sugar and 1/4 teaspoon of the cinnamon; sprinkle in pastry shell. Bake in a 400 degree oven for 5 minutes. Remove to wire rack. Reduce oven temperature to 350 degrees.
With electric mixer, beat butter, the 3/4 cup eggnog, egg, brandy or eggnog, remaining sugars, remaining cinnamon, and vanilla into potatoes; pour into pastry.
Bake for 50 minutes or until a knife inserted near the center comes out clean. Cool. Cover; chill to store. If desired, serve with whipped cream and sprinkle with nutmeg. Makes 10 servings.

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