The Neely’s Sweet Potato Pie

A Thanksgiving must.

This recipe is great because it’s not too sweet and has a great depth of earthy and comforting flavors. As with any recipe, you can always tweak it to your liking. Top with your favorite whipped topping or ice cream and enjoy.

Author: Foodie On The Fly

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The Neely's Sweet Potato Pie

Prep time: 20 MinCook time: 2 H & 30 MInactive time: 10 MinTotal time: 3 Hour

Ingredients

• 4 medium sweet potatoes
• 1/2 stick butter, softened
• 1/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs, beaten
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1/2 teaspoon salt
• 3/4 cup evaporated milk
• 1 unbaked pie crust

Instructions

1. Preheat oven to 350 degree F.
2. Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Peel the pulp out of the skin. Place in pot and mash. Set aside.
3. In a medium bowl, beat together butter, sugar and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir into sweet potatoes. Beat together with mixer until smooth. Pour mixture in unbaked pie shell.
4. Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. 

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