You are|Are|Again} looking for idea recipes official sweet potato pie that are delicious? How to make it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious official sweet potato pie should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of official sweet potato pie, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare official sweet potato pie good home, because as long as you know the trick, this dish is can become treat special.

Ingredients and seasonings used in prepare

1. Take Pie crust in pie pan
2. Prepare 1.5 lbs roasted sweet pot peeled (2 medium potato)
3. Prepare 1 cup sugar
4. Take 1/2 cup milk/or heavy cream
5. Use 1/2 cup soft butter (1 stick)
6. Prepare 2 tsp cinnamon
7. Take 2 tsp vanilla
8. Take 1/2 tsp lemon extract (optional)
9. Prepare 2 eggs

In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Place potatoes in pot and cover with water. Drain potatoes in strainer and run cold water over hot potatoes. Peel each potato and place in large mixing bowl.

How to make:process Official Sweet Potato Pie:

1. Preheat oven 350 F and start your filling. Mix sweet potato sugar and butter until smooth
2. Add vanilla/lemon cinnamon and milk
3. Taste your filling before adding eggs! Add eggs, one at a time until well combined
4. Add to pie crust Bake for 55-60 min Check after 30 min and rotate
5. Let set and cool Refrigerate 4 hours Enjoy
6. Done and ready to serve!

Mash potatoes until smooth and lumps are removed. Add butter to hot potatoes and mix until butter is melted. Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell. Whisk together eggs, sweet potatoes, brown sugar, butter, vanilla, zest, and cinnamon in a bowl until smooth.

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