Sweet Potato Pie

Ingredients

2 cups sweet potatoes mashed (2 large, sweet potatoes)

2 cup unsalted butter, cut into cubes or slices

2 lb. sweet potatoes washed & dried, equals about 2 cups pureed

3/4 cup light brown sugar, packed

1/2 cup granulated sugar

1/2 cup evaporated milk

2 eggs, room temperature

2 – 3 teaspoon vanilla extract

1/2 teaspoon cinnamon (or to taste)

1/2 teaspoon nutmeg (optional)

Instructions

Preheat oven to 350 F. Rub sweet potatoes with cooking oil. Place on foil-lined baking sheet. Bake for 45 minutes or until very tender. Let cool while preparing the brown butter. To make the brown butter, add butter to a medium size boiler or Dutch oven over medium heat. Once butter has melted it will begin to foam a bit, whisk continuously while scraping the bottom of the pan. The butter will begin to turn golden and form golden brown bits on the bottom of the pan, keep whisking. Pour into a glass dish (including the brown solids) and set aside to let cool. In a large bowl, scoop out the flesh of the cooled sweet potatoes. Mix until creamy and smooth. Mix in the cooled brown butter until smooth. Mix in the brown sugar, white sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, until well combined. Pour into pie crust shell and smooth the top. Preheated oven 350 F. and bake for 55 minutes. Remove from oven and let cool completely until the middle is firmly set. Serve with cool whip or vanilla ice cream.

-Katrina Adams, “My mom taught me how to make this sweet potato pie recipe and it is a staple for our holiday menu.” Adams of In the Kitchen with K Marie is an award-winning food blogger, cookbook author, TV personality, and event planner living in Mt. Olive, Ala. She loves helping families create memories through meals. Find more recipes at www.kmariekitchen.com or on Facebook and Instagram @kmariekitchen.