Ingredients
- 3 lbs Sweet Potatoes
- 3/4 Cups Brown Sugar
- 3/4 Cups Granulated Sugar
- 1/4 Cup Milk
- 4 Eggs
- 1 Cup Butter
- 1 Tbsp Self-rising Flour
- 2 tsps Vanilla Extract
- 1 tsp Almond Extract
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1/8 tsp Ginger
- 1/2 tsp Kosher Salt
- 2 Pie Crust (Deep Dish)
Method
- Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the pie filling.In a skillet over medium heat, melt the butter and continue cooking until it turns golden brown and gives off a rich, nutty aroma. Stir often to prevent burning. Once browned, remove from heat and set aside to cool slightly.
- Place the cooked sweet potatoes into a large mixing bowl. Using a hand mixer, beat until smooth and creamy, making sure there are no lumps.
- Pour the browned butter into the mashed sweet potatoes, then add the eggs. Continue mixing until everything is well combined.
- Add the sugar, milk, vanilla extract, flour, salt, and spices (such as cinnamon, nutmeg, and ginger). Mix until the batter is silky and uniform.
- Evenly divide the filling between the unbaked pie crusts. Smooth the tops with a spatula for an even finish.
- Place the pies in the preheated oven and bake for 1 hour, or until the centers are set and a toothpick inserted comes out clean. Remove the pies from the oven and place them on a wire rack to cool completely before slicing. Serve as is, or top with whipped cream for an extra treat.
Nutrition
Calories: 300kcal