This is a fool proof pie. Made with a can of sweet potatoes and another of my favorite ingredients "sweetened condensed milk", This is a dense, rich and creamy pie- by the way you can make a pumpkin pie using this same recipe too - just change out the Sweet potatoes for 15 oz. can of pumpkin...This recipe is foolproof --promise!
1preheat oven to 425^. In a large mixer bowl,place the drained sweet potatoes- beat until blended and smooth. Add remaining ingredients;except pie crust; mix well.
Pour into prepared pie shell. Bake 15 minutes.
2Reduce heat to 350^. Continue baking for 35 to 40 minutes, or as directed with one of the favorite toppings below or; until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Store covered in refrigerator.
Sour Cream Topping:
In medium bowl, combine:
1 1/2 cups sour cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
After pie has baked 30 minutes at 350^, spread evenly over top; bake 10 minutes.
In a medium bowl,combine:
1/2 cup packed brown sugar
1/2 cup all purpose flour cut in
1/4 cup cold butter or margarine until crumbly.
Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350^, sprinkle evenly over top; bake 10 minutes.
In a small saucepan over low heat, melt:
1/2 cup semi-sweet chocolate chips
1 teaspoon solid shortening
Drizzle or spread over top of baked and cooled pie.
1/4 cup Maple Pancake syrup
Brush over baked pie crust and surface of the pie.
(this is what I used).