Sweet Potato or Pumpkin Pie

Name: Sweet Potato or Pumpkin Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 8 ounces flour; 4 ounces butter; 1 pinch salt; 2 tablespoons water; 2 medium sweet potatoes (can use 1/2 butternut squash); 1 (14 ounce) can sweetened condensed milk (not evaporated); 3 teaspoons cinnamon; 1 1/2 teaspoons ginger; 1 1/2 teaspoons nutmeg; 2 teaspoons vanilla essence; 2 tablespoons sugar; 2 eggs, beaten; 1/4 pint milk

Submitted by robd16

"I personally think that sweet potato makes a far superior pie to waterlogged pumpkin in this American classic dessert. Use a store bought pastry case or pie shell and this autumn/winter pudding is a synch. Serve with plenty of whipped cream. mmmm!"

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photo by robd16

Ready In:: 1hr
Ingredients:: 13
Serves:: 6

ingredients

Pastry
8 ounces flour
4 ounces butter
1 pinch salt
2 tablespoons water
Filling
2 medium sweet potatoes (can use 1/2 butternut squash)
1 (14 ounce) can sweetened condensed milk (not evaporated)
3 teaspoons cinnamon
1 ¹⁄₂ teaspoons ginger
1 ¹⁄₂ teaspoons nutmeg
2 teaspoons vanilla essence
2 tablespoons sugar
2 eggs, beaten
¹⁄₄ pint milk

directions

Preheat the oven to 180C/400F.
Boil the potatoes in their skins for 20mins. If using squash or pumpkin it is better to steam or bake them.
If using a ready made pastry case or pie shell (you might need 2) skip straight to step 7.
Sift the flour and salt into a bowl, cut the butter into small cubes and work into the flour until the mixture resembles fine breadcrumbs. You could do this in a food processor.
Add the water, bring together to form a dough (do not over-nead) roll out and press into a large ovenproof pie dish, covering the base and sides to the top.
Prick with a fork and bake for 15 minutes.
Peel and mash the sweet potato or pumpkin into a bowl until really smooth.
Add the condensed milk, spices, vanilla and the eggs and beat well (you can do this in a food processor) Now mix in the milk.
Pour into the pastry pie case, grate or sprinkle some extra nutmeg on the top and bake for 30 minutes or until a toothpick inserted into the centre comes out clean.
If serving warm, allow to cool and set for at least 15 minutes before slicing.

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RECIPE SUBMITTED BY

robd16

I come from a family of food loves, in fact its the subject we talk about most! I've been trying to write a cookbook for years but always hit stumbling blocks or wanted to go in another direction. Its not as easy as it looks! I've decided to upload my all time favorite recipes onto this website. Trust me when I say that good recipes don't make it onto my page, only the truly great and AMAZINGLY TASTY or ingenious and unusual ones do. Most are tried and tested but some I just give the general idea for. You get the gist! I really appriciate your reviews and comments so If you've made or tasted one of my recipes then please leave me some feedback!

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