This great recipe is likewise known as the perfect sweet potato pie recipe. Even amateurs can try this recipe and the final results will not fail you. The aroma of coriander, nutmeg, cinnamon together with brown sugar is simply enticing! This can cram your kitchen with all the perfect scent with an autumn breeze you can never resist.
2 cups mashed cooked sweet potatoes, 3/4 cup packed brown sugar, 1/2 cup granulated sugar, 1 1/4 teaspoon ground coriander, 1/2 teaspoon freshly grated nutmeg, 1/2 teaspoon cinnamon, 1/8 teaspoon salt, 1/4 cup (1/2 stick) butter, melted, two (5 oz.) cans evaporated milk (1 1/4 cups evaporated milk), three huge eggs, 1 Tablespoon vanilla,
In a medium sized sauce pan that is filled with adequate water, heat two medium-sized sweet potatoes within their jackets in moderate heat. Boil right until sweet potatoes become tender and very soft once pierced with a fork or a slim sharp knife. The knife or fork should penetrate the sweet potatoes efficiently with no opposition. If there is going to be friction, go on with boiling.
When done, cautiously drain cooked sweet potatoes from boiling water to a dish. You could also employ a strainer to drain all the water. Put aside sweet potatoes to cool on the plate or wire rack.
When cool enough to touch, peel them, chop into chunks and put chunks in a big container. By using a potato masher, mash sweet potatoes adequately until such time when zero lumps are left. Get your measuring cup and then get two cups of sweet potatoes.
Place into a cooking pot along with packed brown sugar, salt, stick butter, coriander, nutmeg, cinnamon and five oz can of evaporated milk. Place sauce pan over low flame and cook for 5 minutes even while whisking the mixture using a wire whisk till all sugar pieces as well as butter seem to be entirely dissolved. Cook until mixture appears perfectly mixed up and when it starts to have bubbles. Lift away pot from flames and then let it cool for a few minutes.
Whisk 3 eggs by a fork in a medium-sized mixing bowl. Pour the remaining 5 oz can of evaporated milk, then incorporate granulated sugar as well as vanilla. Whisk adequately until finally smooth and foamy. Add in the cooled sweet potato mixture from the cooking pot into a vacant big mixing bowl. Blend in beaten egg mixture and blend by using a whisk to combine. Keep mixture in your refrigerator overnight or you can use it instantly.
Preheat oven to 450 degrees which includes a cookie sheet within. Obtain your pie shell/crust, that was placed inside the refrigerator, and then dispense the pie filling into the pie shell until finally almost stuffed. Place over the warmed cookie sheet in the oven and then bake at 450 degrees for ten minutes. Adjust oven temperature to 325 degrees and go on with baking for approximately 1 hour or more until the edges and center of the pie seem to be puffed up, and until such time as the center just shakes fairly. Lift off from your oven and then place over a wire rack to cool for one hour.
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