Classic sweet mashed potatoes recipe
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This is a classic southern sweet potato casserole made with butter and crushed Mississippi sweet potatoes. The pie is flavored with vanilla and cinnamon. There’s just nothing like it, like Southern and US holiday dinners. It’s similar to traditional pumpkin pie, but has a softer and sweeter flavor. The cooking method and ingredients are practically the same as a pumpkin pie, except if you need to make a sweet potato. Infuse with a cream-infused infused treat to top.
Sweetened potatoes are available year-round, so don’t think you have to wait for the holidays to enjoy this great dessert.
You can use store-bought frozen or frozen pastries or homemade pies.
The recipe calls for uncut baked shells. To ensure a well-baked bottom crust, you can partially bake (darken) before filling .
What you’ll need
2 prepared 9-inch cottage cheese crusts, unpeeled 2 cups crushed or mashed sweet potatoes (see below) 4 ounces butter (softened) 2 cups granulated sugar 1 (5 ounces) can evaporated milk (1/2 cup plus 2 tablespoons) 1 1/2 teaspoons vanilla extract 3 large eggs 1 1/2 teaspoons finely ground cinnamon
How to make it
Line 2 plates (9-inch) with pie crust. Refrigerate until thoroughly chilled while making the filling. If desired, partially bake the patties and chill before filling. Preheat oven to 350 F In a large mixing bowl, combine peeled sweet potatoes, butter, sugar and evaporated milk. Beat until mixture is well blended. In another bowl, whisk vanilla with eggs and cinnamon until well blended. Add the egg mixture to the sweet potato mixture and mix thoroughly. Pour the sweet potato filling onto the prepared chilled pie crusts. Bake in a preheated oven for about 1 hour or until the filling is firm and a knife inserted in the centre comes out clean.
How to bake and fruit sweet potatoes
Place 2 medium sweet potatoes in a large saucepan and cover with water. Place the pan over high heat and cook. Reduce heat to medium, cover pan and cook until tender about 10-15 minutes. When the potatoes are easy to handle, slide the skins off them. Pour the sweet potatoes or mash into a blender along with the cooking. Measure 2 cups.
How to Freeze Sweet Potato Pie
Chill the mixture thoroughly on the shelf and refrigerate. Place the pie on a baking sheet and place in the freezer for a few hours or up to 12 hours until frozen. Secure the frozen pie completely with a plastic lid, sealing off any air pockets you may see. Secure the plastic-wrapped pie with foil. To dissolve, rinse the mixture and let thaw in the refrigerator for about 4-6 hours.
Expert advice
If the crust edge appears to be too brown, place the pie on a shield or form a foil ring to protect the crust. If desired, a light cream can be used for evaporated milk. If you do not have fresh sweet potatoes, use canned sweet mashed potatoes. Nutrition Facts (per serving) Calories 212 Total fat 8 g Saturated fat 4 g Saturated fat 3 g Cholesterol 73 mg Sodium 50 mg Carbohydrate 32 g Fiber 1 g Protein 3 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
