I run a catering business. This recipe is a client favorite. Using fresh sweet potatoes is the key to a perfect pie. If the potatoes cut easily, they are fresh.
servesMakes 2 pies (about 16 slices)
prep time25 Min
cook time45 Min
unbaked deep dish pie shells
butter (not margerine)
4 1/2 c
lemon juice or zest of lemon
apple pie spice
How To Make
boil the potatoes until they are soft. Drain all the water from them and pour them into a bowl. (potatoes should be hot)
Mash them and whip them together with the butter and the buttermilk until they are smooth.
Add the extracts and the lemon juice, and apple pie spice. Adjust sugar and spice to your taste. We like a sweeter pie around here.
In a separate bowl, beat the four eggs, and stir them into the potato mixture. Make sure the mixture has cooled some, so it won't cook the eggs prematurely.
Pour mixture in unbaked deep pie shells. Don't overfill. Bake 40 minutes at 350 degrees or until pie is golden brown. Let it rest for 25 minutes before cutting it.
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