Twin Springs Fruit Farm

Sweet Potato Pie

Sweet Potato Pie
  • Cooking spray
  • 1½ lb. TSFF Orleans Sweet Potatoes
  • ½ cup & 2 Tbs. sugar
  • 4 Tbs. butter
  • 2 large eggs
  • ½ cup evaporated milk
  • 1½ tsp. vanilla extract
  • 1½ tsp. ground cinnamon
  • 1½ tsp. ground nutmeg
  • Salt, just a pinch
  • Baking powder, a pinch
  • 9" pie crust
  • 1 large egg
  1. Place 1½ lbs. peeled (I wouldn't peel, just wash and judiciously trim), sweet potatoes, cut into 1½" chunks, in a medium saucepan: add cold water to cover.
  2. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain.
  3. Puree in a blender or food processor (or perhaps use an immersion blender, if a sharp, powerful model, right in the saucepan) until smooth.
  4. Add the next set of ingredients and pulse to combine (or, you know, purée with, as Jeremiah refers to it, the "boat motor")
  5. Pour into a 9" pie crust, home-made or store bought. Lightly beat the remaining egg with 1 Tbs. water, and brush on the edges of the crust.
  6. Bake 40-45 minutes or until filling is set. Let fully cool.