Mississippi Sweet Potato Pie is a traditional American recipe for a classic pie of mashed sweet potato in an evaporated milk custard baked in a shortcrust pastry shell that is a mainstay of the Thanksgiving table. The full recipe is presented here and I hope you enjoy this classic American version of: Mississippi Sweet Potato Pie.
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Ingredients:
120g butter, softened
400g cooked and mashed sweet potatoes
400g granulated sugar
150ml evaporated milk
1 tsp vanilla extract
3 eggs, beaten
1 1/2 tsp ground cinnamon
enough shortcrust pastry for 2 x 22cm diameter pie shells
Method:
Divide the pastry in half then roll each half out until large enough to line the base and side of a 22cm diameter pie dish. Set aside as you make the filling.
Beat together the butter, sweet potato mash and evaporated milk in a bowl. Beat until thoroughly blended then add the vanilla extract, the eggs and the cinnamon. Beat the mixture once more, to mix thoroughly then divide between the prepared pie shelly.
Transfer to an oven pre-heated to 170°C and bake for about 60 minutes, or until the pastry is golden and the filling is set.
