You’ve been asking for it for years! Literally since I started blogging. I hesitated because I wanted it to be good. Sweet potato pie is an important part of the Thanksgiving menu. There’s a lot to discuss. But I’m no longer interested in opinions. I’ll give you what my family and I love.

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I used two big holes in the sweet potatoes. We’ll cook them. I prefer baking to baking because it preserves the flavour.

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Please don’t be like me. Wait until they have cooled down before removing the skin and meat.

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Recipe for sweet potato pie

Southern sweet potato cake with the right proportions of sugar and herbs.

  • 2
    pounds
    sweet potatoes
  • 1
    Salt oil sticks
    Fused
  • 2 eggs
    eggs
    room temperature
  • 1 1/2
    Cup
    Scoured sugar*.
  • 1/2
    cup
    light brown sugar in a sachet
  • 2
    TBS
    U-pick flour
  • 1/2 cup

    condensed milk

  • 1
    TBS
    Pure vanilla extract
  • 1
    TBS
    Lemon juice
  • 1/2
    teaspoon
    Scented pepper
  • 1/2
    or 1 teaspoon cinnamon
  • 1/2
    teaspoon
    salt
  • 1
    Pie crust
  1. Oven preheating up to 425°F
  2. Potatoes with fork
  3. Bake on a baking tray for 50-55 minutes or until ready and soft.
  4. Let the potatoes cool down.
  5. Peel the potatoes and put them in a mixing bowl.
  6. Stir the potatoes and then mix them with an electric mixer to remove the wires.
  7. Add all other ingredients except the cake crust.
  8. It’s good to mix.
  9. If necessary, try to add more sugar.
  10. Pour the mixture into the crust of the uncooked cake.
  11. Tear the pieces of aluminium foil and fold them along the open edges of the cake crust to prevent a quick tan.
  12. Bake at 350°F for 45-55 minutes until ready.
  13. Leave to cool on the baking rack.
  14. Have fun!

* The amount of sugar depends on the taste and size of the potatoes. Sweeten the taste by adding half a glass of sugar at a time. Can be used more or less than indicated above.

Notes

Remarks

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