Ingredients:
3 sweet potatoes or yams, peeled, boiled and mashed
2 inch piece of ginger, peeled and grated
1/4 cup sweetened condensed milk
1/4 cup sugar
1/4 cup light brown sugar
1 egg, at room temperature
1 tablespoon butter, melted
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon nutmeg
3 sweet potatoes or yams, peeled, boiled and mashed
2 inch piece of ginger, peeled and grated
1/4 cup sweetened condensed milk
1/4 cup sugar
1/4 cup light brown sugar
1 egg, at room temperature
1 tablespoon butter, melted
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon nutmeg
pecan halves for decoration
Directions:
Preheat oven to 375. In a large bowl, combine sweet potato, ginger, sugar, vanilla, brown sugar, nutmeg, cinnamon, condensed milk and butter until will mixed. Taste for seasoning, adjust as needed. Stir in egg. Pour into a prepared pie shell, it is excellent with pecan pastry pie crust. Smooth surface with the back of a spoon or spatula and decorate with pecan halves. Bake 20 minutes.
Spring this recipe!My thoughts:
I personally don’t care for sweet side dishes and thus rarely serve sweet potatoes in any form. In this pie, however, the sweetness makes more sense and is tempered by the spice of the ginger, nutmeg and cinnamon. It is also a wonderful alternative to pumpkin pie around the holidays.
Ha! I love the pi in your pie.
I love that there is PI in you Pie. That is my wedding date…3-14…and pi was our “theme”.
So clever…
Looks really good. That is actually less sweet and less rich than my sweet potato casserole, and I make my casserole with less sugar than the original recipe called for.
mmm… i like pie.
I’m so happy I found your site. I’m making this sweet potato pie tomorrow…my husband also doesn’t like sweet side dishes or candied sweet potatoes… I think he’ll enjoy this recipe:) Thank You!