Try sweet potato pie instead of pumpkin pie for your next holiday dessert.
|¾ cup||(175 mL) Dark brown sugar|
|2 tsp||(10 mL) Allspice|
|½ tsp||(2 mL) Ground ginger|
|¼ tsp||(1 mL) Salt|
|½ cup||(125 mL) Evaporated milk|
|4 tsp||(20 mL) Lemon juice|
|1 tsp||(5 mL) Vanilla extract|
|2 cups||(500 mL) Mashed cooked sweet potato|
|2||Tenderflake® Frozen Pie Shells, thawed|
PREHEAT oven to 400°F (200°C).
WHISK together eggs, sugar, all spice, ginger, salt, milk, lemon juice and vanilla in a mixing bowl. Gradually whisk egg mixture into sweet potatoes to combine.
POUR the filling into 2 unbaked pie crusts and place on a baking sheet.
BAKE in a preheated oven for 20 minutes. Reduce heat to 325°F (160°C) and continue baking for an additional 20-25 minutes or until the center is set. If edge of crust gets too dark during baking simply lay a piece of foil loosely over the pies. Remove from oven and allow to cool before serving.
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