Sweet Potato Pie

                                      

I must say this is one delicious pie and super fast and easy too (unless if you have your pie crust ready).  Actually this is my first time turning sweet potato into a pie. The pie is so refreshing, anytime of the day with dollops of whip cream of course...which was what I was doing.

9'  pie crust - you can use your own pie crust

400g  sweet potatoes (about 3 medium)
57g unsalted butter, melted
150g packed light or dark brown sugar
250g - 1 cup  evaporated milk
2 large eggs
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon lemon zest

egg wash: 1 egg beaten

whipped cream

Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil for 45-50 minutes, or until really soft.  Remove and peel the skin off.

Prepare your  9' pie crust.

Preheat oven to 177°C.

Using a mixer, beat the potatoes on medium-high speed until smooth. Add all the remaining ingredients and beat on high speed until smooth and combined. Pour the  filling into prepared pie crust. Brush the edges of the crust with egg wash.

Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. Be careful not to over brown the edges.

A toothpick inserted into the center of the pie should come out clean. 

Cool  the pie before serving. The pie will slightly deflate as it cools. 

Decorate with whipped cream, it's optional. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Enjoy..Jue

thanks to whoever this recipe belongs to...I totally overlooked whom it was