Sweet Potatoe pie is an all-time favorite. I've taken it a step further and made the cheesecake version that is a hit with people who hate sweet potatoes. This pie will make a believer out of anyone! Everyone who told me they did not like sweet potatoes found themselves reaching for a second helping.
You will need:
2 large sweet potatoes
1/2 tsp of nutmeg
1/2 tsp of ground ginger
1 tblspn of vanilla extract
3 oz of marshmellow cream
3 eggs (medium) or 2 eggs (large)
1/4 stick of butter or margarine
1 tsp of cinnamon
Directions:
Preheat oven to 325 degrees.
Chop sweet potatoes up and boil them until soft. (hint, they usually start floating when they are ready.)
After sweet potatoes are soft, pour them into strainer and drain ou the water. You can also take them out of the water one at a time.
Mash the sweet potatoes, add butter.
Add eggs, mix with hand mixer or blender.
Add nutmeg, ginger, vanilla extract, and cinnamon, mix well with hand mixer or blender.
Add marshmellow cream, mix will
Pour batter into pie crust or graham cracker crust (whichever one you prefer.)bake for 40-45 mins.
Allow pie to cool down before refridgerating for 8 to 12 hours.
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