Sweet Potato Molasses Pie Recipe
Your search for a winning Sweet Potato Molasses Pie recipe ends at this place. Sweet Potato Molasses Pie served as Dessert is the best food to pep me up. You don't need to be an expert to make out how mouth-watering and flavorful this dish really is.
Ingredients
3 medium sweet potatoes or yams (1/4 pounds) or one 17 ounce can sweet potatoes
Pastry for Single Crust Pie
1/2 cup packed brown sugar
1/2 cup molasses
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 slightly beaten eggs
1 cup milk
Sweetened whipped cream (optional)
Directions
In a medium saucepan cook raw sweet potatoes in enough boiling salted water to cover for 20 to 25 minutes or till tender.
Drain.
Cool slightly and peel.
Mash cooled or canned sweet potatoes. (You should have 1 1/2 cups.)
Set aside.
Prepare Pastry for Single Crust Pie.
Line a 9 inch pie plate with the pastry.
Trim and flute edge.
Set aside the pie shell while preparing the filling.
In a large mixing bowl combine mashed sweet potatoes, brown sugar, molasses, cinnamon, ginger, nutmeg, and salt.
Add eggs and milk to the sweet potato mixture.
Mix well.
Place pastry lined pie plate in a 375° oven.
Pour in sweet potato mixture.
Cover edge of pie with foil.
Bake in a 375° oven for 20 minutes.
Remove the foil.
Bake for 30 to 35 minutes more or till a knife inserted halfway between the center and edge comes out clean.
Cool on a wire rack.
Cover and chill to store.
Serve with sweetened whipped cream, if desired.
Drain.
Cool slightly and peel.
Mash cooled or canned sweet potatoes. (You should have 1 1/2 cups.)
Set aside.
Prepare Pastry for Single Crust Pie.
Line a 9 inch pie plate with the pastry.
Trim and flute edge.
Set aside the pie shell while preparing the filling.
In a large mixing bowl combine mashed sweet potatoes, brown sugar, molasses, cinnamon, ginger, nutmeg, and salt.
Add eggs and milk to the sweet potato mixture.
Mix well.
Place pastry lined pie plate in a 375° oven.
Pour in sweet potato mixture.
Cover edge of pie with foil.
Bake in a 375° oven for 20 minutes.
Remove the foil.
Bake for 30 to 35 minutes more or till a knife inserted halfway between the center and edge comes out clean.
Cool on a wire rack.
Cover and chill to store.
Serve with sweetened whipped cream, if desired.
