I don’t know where this week has gone! I am not prepared at all for Fiesta Friday. It seems I have been so busy on the weekend lately. The weekend is usually when I do all my baking and experimental cooking 😉 I did none of that and so I don’t have anything new to bring this week. What I do have is a quick and easy sweet potato pie. This is always a good dessert for this time of the year. My mom always made it around Thanksgiving along with all the other wonderful pies and baked goods. This is not her recipe, unfortunately I don’t have that. But this recipe is quick and easy and very yummy!
I wanted to add my marshmallow topping, like I do when I make my sweet potato casserole. For some reason it did not turn out right …I don’t know why. I decided to add my caramel drizzle to the top of it and it was delicious! This recipe is sure to please all the sweet potato lovers in the family …hopefully 😉
Wishing everyone a fabulous weekend! Thanks for visiting!
Easy Sweet Potato Pie
By: Arl’s World
1 (1 pound) sweet potato or 1 can sweet potato filling
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. Or you can use a can of sweet potato filling and make it easier on yourself.
- Break apart sweet potato in a bowl or add can of sweet potato filling; add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean.
If your pie crust seems to brown to quickly, just add some foil around edges.