Sweet Potato Pie

Sweet Potato Pie is a southern favorite that easily rivals pumpkin pie. I recently stumbled on a sweet potato pie recipe that may be a new fall favorite at our house. This is the excellent way to use up a few extra sweet potatoes. Plus, I love a desert that can be made with ingredients that I always have on hand.

• 1 ½ pound of sweet potatoes, washed and scrubbed (equals about 3 cups when softened and peeled)

• 12 oz. evaporated milk, 1 can

• 1 cup of light brown sugar

• 2 large eggs

• 5 tablespoons of unsalted butter, melted (or vegan butter)

• 2 tablespoons of vanilla extract

• 1 teaspoon of ginger, minced

• 1 teaspoon of ground nutmeg

• ½ teaspoon of ground cinnamon

• ½ teaspoon of ground cloves

• ¼ teaspoon of salt

• favorite homemade pie crust or a frozen or refrigerated pie crust

Add to a large bowl the sweet potato flesh, evaporated milk, brown sugar, egg, melted butter, vanilla extract, ginger, nutmeg, cinnamon, ground cloves, and salt.

Pulse or mix until the ingredients are combined and smooth.

Pour the sweet potato mixture into the pie crust.

Bake the sweet potato pie at 350 degrees F: in a conventional oven for 28-30 minutes

Allow the sweet potato pie to cool for at least 2-4 hours before garnishing or slicing.

Serve with homemade whipped cream and enjoy.