Classic Sweet Potato Pie
3 large sweet potatoes (the really orange ones - yams less sweet & more startchy)
1 can sweetened condensed milk
1/3 cup milk
1/3 cup flour
1 tbls pure vanilla extract
1/2 cup dark brown sugar (I used moscavado)
2 tsp ground cinnamon
3 tsp ground nutmeg
1/2 tsp ground cloves
2 frozen deep dish Pet Ritz pie crusts
Preheat oven to 415 F. Bake potatoes until they can be pierced easily with a knife. Let cool to room temperature. Remove peels. In a large bowl, combine potatoes, milks, eggs, and vanilla with blender on high speed for approximately 2 minutes, scraping the sides periodically. Add brown sugar and blend more. Add remaining dry ingredients & mix on high for approximately 2 minutes. Divide batter between pie shells, pie shells on a baking sheet; sprinkle with a little nutmeg for decoration, if desired & bake in a 375 F oven for approximately 45-50 minutes. Cool.
NOTE: I bake my potatoes, as it greatly improves the flavor and retains more of the potatoes vitamins, more than boiling the potatoes. But you can boil if you'd like.
Pairs Well With
This is a family recipe, with just a couple of added tweaks by myself.