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Elvis Presley's Sweet Potato Pie
Author/Submitted by:
Servings: 6
Categories:
Desserts
/
Pies & Pastries
Ingredients: 2
sm
sweet potatoes,
3/4 pound
1
md
russet potatoes,
baking type
1
butter,
8 tablespoons
1
c
brown sugar,
packed
1/2
t
nutmeg -- fresh,
grated
3
lg
eggs,
beaten
1 1/4
c
evaporated milk 1/2
t
vanilla extract 1
pie crust (9 inch),
unbaked
Directions:
Preparation Time: 1:45 This different type of sweet potato pudding
uses a russet baking potato to lighten the color and heaviness of the
pie.
Place all of the well-scrubbed potatoes in a 3-quart saucepan. Cover
with cold water and bring to a boil over high heat. Reduce heat to a
simmer and cook until potatoes are very soft, about 20-30 minutes. Drain
and when cool enough to handle, peel. In medium bowl, combine
potatoes, butter, brown sugar and nutmeg. Using a potato masher, cream
the potatotes until very smooth. In small bowl, beat eggs, 1 cup
evaporated milk and vanilla together. Beat this mixture into the
potatoes. Mix thoroughly. Pour into piecrust and drizzle the remaining
1/4 cup of milk on top. Bake 15 minutes in a preheated 450 degree oven
then turn heat to 325 degrees and continue baking for 30 minutes or
more until the filling is set.
Jo Merrill, recipe is from The Life and Cuisine of Elvis Presley.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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