Recipe: Easy But Oh So Good Sweet Potato Pie

BY: - 1 Nov '13 | Recipes

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Easy-But-Oh-Soo-Good-Sweet-Potato-Pie-feature

Sweet Potato Pie was one of the first things my Mama taught me how to bake!  So I’ve been in-love with sweet potato pie for a very long time!  And let’s not even talk about the next day slice of sweet potato pie.   OMG it’s like the flavors just have time to settle and, well um…. just um well…turn into pure goodness!!

After I made this one for pictures and posting, I realized just how much Hubby and the kids love it as well.  That pie was gone in 2 days!  I went in the fridge for a slice and it was nowhere to be found!  I was hurt because I was all ready for my sweet potato love…. but felt incredible at the same time because it meant my recipe was a hit!  Hope you enjoy just as much we did (and don’t forget to share the recipe love)!

oh yeah baby….pure goodness!!

EASY BUT OH SO GOOD SWEET POTATO PIE

Easy-But-Oh-Soo-Good-Sweet-Potato-Pie-slice

INGREDIENTS:

4 large sweet potatoes
1 box Pillsbury Roll Out Pie Crust (2 come in a box)
1 ¼ cup granulated sugar
¼ dark brown sugar
½ cup evaporated milk
2 eggs (beaten)
2 tbsp. cinnamon
1 tsp. nutmeg
2 tbsp. vanilla extract
½ stick butter (room temperature)
½ tsp. sea salt

READY, SET GO:

  1. Set oven to 400 degrees
  2. Add sweet potatoes (with skin on) and 3-4 cups of water (enough to cover potatoes) to large pot and bring to a boil. Once boiling, turn down to medium high heat and allow to cook 20-30 minutes or until sweet potatoes are fork tender (stick a fork in and it goes straight through.)
  3. While sweet potatoes are boiling, prepare the crust.  Sprinkle a little flour on the counter top, take one pie crust out and lay it on the floured counter, take the other pie crust and lay it on top of the first one, use a rolling pin to roll over both until they are combined as one.
  4. Butter pie dish and sprinkle with a little flour.  Place dough in pie dish and cut crust hanging over edges.  Crimp the edges (by pinching) and set aside
  5. Once the sweet potatoes are fork tender, carefully drain the water and allow sweet potatoes to cool 3-5 minutes.  Carefully remove skin from sweet potatoes and discard skin.
  6. In a large bowl, mix the sweet potatoes, granulated sugar, dark brown sugar, evaporated milk, beaten eggs, cinnamon, nutmeg, vanilla extract, butter and sea salt until well blended.
  7. Pour sweet potato mixture in 9 – 9 ½ inch pie dish and sprinkle top with granulated sugar
  8. To prevent edges of pie crust from burning, wrap crust edges in aluminum foil
  9. Place in oven and bake for 30 minutes, after 30 minutes remove foil from crust edges and continue baking pie for 15 minutes
  10. Once done allow to sit for 20-30 minutes to set

Utokia ~
Sizzle Sizzle Baby

About the author

Utokia Langley wrote 46 articles on this blog.

Utokia Langley is the video cooking mean machine and blogger behind She's Got Flavor, a written and video blog created to Sass up your kitchen experience and assist you in creating flavorful dishes that will surely please! She,s Got Flavor is developing a seasoning line that will help intensify the flavor in your food and make life easier and less cluttered in the kitchen for you, stay tuned. Above all Utokia is a child of God, a wife, mother of two beautiful children who think Mom's videos and food are da bomb and a true friend to many.

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Recipe: Creamy Roasted Butternut Squash Soup with Jumbo Lump Crab

BY: - 3 Jan '14 | Recipes

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BMWK Creamy Roasted Butternut Squash Soup with Lump Crab up close WITH old bay (600x399)

I love soups but this butternut squash soup with lump crab has to be one of my favorites! It is so good that it makes me feel all oooey gooey inside! The crab was the perfect addition; it takes the flavor over the top and beyond! Just biting into those chunks of crab and at the same time enjoying the butternut squash flavor will knock your socks off! If you are looking for a great soup for dinner, lunch or a gathering, you’ve found the right one honey! It is delicious!! Hope you enjoy and share the flavor love!!

oh yeah baby ~ can’t wait to dig in

BMWK Creamy Roasted Butternut Squash Soup with Lump Crab pot and bowl (600x399)

who knew this goodness wouldn’t take much

BMWK Creamy Roasted Butternut Squash Soup with Lump Crab (600x399)

whew that soup is good

BMWK Creamy Roasted Butternut Squash Soup with Lump Crab pot (600x399)

 

CREAMY ROASTED BUTTERNUT SQUASH SOUP WITH LUMP CRAB

INGREDIENTS:

1 4-pound butternut squash
1 cup heavy whipping cream
2 ½ cups chicken broth
2 tsp. unsalted butter
½ cup diced shallots
1 lb. container of jumbo lump crab meat
2 tsp. crushed garlic
2 tsp. sea salt
1 tsp. ground black pepper
½ tsp. ground sage
1 tsp. cinnamon
2 tbsp. old bay seasoning (plus ¼ tsp. to go on top of individual servings)
½ tsp. granulated sugar
¼ tsp. parsley for each individual serving

READY, SET GO:

  1. Preheat oven to 400 degrees, line a baking pan with Reynolds Parchment Paper
  2. Place butternut squash on baking pan and roast in oven for 1 hour and 15 minutes or until butternut squash is tender
  3. Once butternut squash is roasted, remove from oven and allow to cool
  4. While butternut squash is cooling, melt butter in a medium sauce pan and add shallots, allow to cook until shallots are tender
  5. Once butternut squash is cooled, cut in half and scoop out seeds and stringy flesh, remove the butternut squash from the skin and add to a blender.  Also add the chicken broth, crushed garlic, sea salt, ground black pepper, sage, cinnamon, old bay, granulated sugar and shallots.  And puree until silky smooth.
  6. Add soup to sauce pan over medium heat, add the heavy whipping cream and whisk until fully incorporated, allow to cook for 5 minutes
  7. Add lump crab to soup (reserve some to add on top of soup for individual servings) and allow to continue cooking for another 5 minutes
  8. Serve in bowl with some crackers and don’t forget to add some lump crab to middle of individual servings and top with extra old bay seasoning and parsley
  9. ENJOY ENJOY ENJOY

TIP ~ this can be served for lunch or dinner, my hubby ate his with a garden salad

Utokia ~
Sizzle Sizzle Baby

About the author

Utokia Langley wrote 46 articles on this blog.

Utokia Langley is the video cooking mean machine and blogger behind She's Got Flavor, a written and video blog created to Sass up your kitchen experience and assist you in creating flavorful dishes that will surely please! She,s Got Flavor is developing a seasoning line that will help intensify the flavor in your food and make life easier and less cluttered in the kitchen for you, stay tuned. Above all Utokia is a child of God, a wife, mother of two beautiful children who think Mom's videos and food are da bomb and a true friend to many.

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