Servings:
Yield: Two 8-inch pies Servings
Ingredients
- 2 shallow pie shells
Filling
- 2 shallow pie shells
- 1 1/2 stick butter
- 4 stick sweet potatoes
- 1 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 teaspoon eggs
- 1 cup sugar
- 1/2 cup lemon
- 2 tablespoon vanilla flavor
TO MAKE YOUR OWN PIE CRUST
- 2 shallow pie shells
- 1 1/2 stick butter
- 4 stick sweet potatoes
- 1 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 teaspoon eggs
- 1 cup sugar
- 1/2 cup lemon
- 2 tablespoon vanilla flavor
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon shortening
- 3 tablespoon cold water
- 1/8 teaspoon baking soda
Preparation
Baking Directions:
Boil sweet potatoes in large covered pot for 30 minutes or until soft.
Drain the sweet potatoes.
In a large mixing bowl, combine all ingredients and blend with mixer on medium speed for 2-3 minutes or until the mixture is smooth.
Pour 1/2 of the sweet potato filling into each pie shell/crust.
Bake the pies at 350 degrees until crust is light brown (25-30 minutes).
Allow pies to cool for 30 minutes.
Serve with whipped cream or topping of your choice.
TO MAKE YOUR OWN PIE CRUSTMix flour, shortening, baking soda, salt and water until smooth.
Roll with a rolling pin until thin.
Line the dough in pie pans.
Trim edges.
Bake the crust until lightly browned, approximately 10 minutes.
Pour pie filling in.
Bake until medium brown.
