4 medium sized sweet potatoes
1 can sweetened condensed milk
1 cup light brown sugar
1/3 cup white sugar
1/4 cup honey
1 stick real butter
1 tablespoon good vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/4 teaspoon salt Preheat oven to 375°
Bake sweet potatoes until tender (about 45 minutes to an hour)
I made my pie crusts this time y’all and they are flaky and delicious.
Frozen pie crusts works just as well and I often use them!
3 c. all purpose flour
1 c. cold butter(Cut butter into small cubes or grate it and place back into fridge until ready to use)
1/3 c. Cisco shortening 1 Tablespoon sugar1 teaspoon salt 6-8 Tbsp ice cold water Combine flour, sugar and salt in a large bowl. Work the cold butter and crisco into the mixture with a pastry cutter or a fork.
Work it about 3 -4 minutes until its coarse like meal then slowly add ice water one tablespoon at a time until the crumbles of dough starts to hold together when you pinch it. Form a solid disk then cut in half, lightly flour, cover in plastic wrap and place in fridge/freezer for at least an hour before use.
Roll the dough out into about a 12 inch circle and use the rolling pin to lift and place into the pie dish. Brush lightly with a beaten egg and bake for 10 minutes
In a large mixing bowl combine condensed milk, 2 beaten eggs, vanilla extract, melted butter and honey. Add sugar, salt, nutmeg, all spice, cinnamon and mix well.
Add peeled sweet potatoes one at a time. Mix at low speed for several minutes. Remove any stringy parts of the potato that may remain after mixing. Fill pie shells and bake 60 minutes at 375° until firm
For mini pies in store bought crusts……poke a couple of holes in bottom of crusts and bake for 8 minutes in preheated 375° then fill and Bake at 375 for 30 min.