Elvis Presley's Sweet Potato Pie
Elvis Presley's Sweet Potato Pie recipe
Yield
8 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
sweet potatoes, or yams
|
*
|
|
| 1 | medium |
russet potatoes
|
*
|
| ½ | cup |
butter
|
|
| 1 | cup |
brown sugar
packed |
*
|
| ½ | teaspoon |
nutmeg
fresh, grated |
|
| 3 | large |
eggs
beaten |
|
| 1 ¼ | cups |
evaporated milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
|
pie shell (9 inch)
unbaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet potatoes, or yams
|
*
|
| 1 | medium |
russet potatoes
|
*
|
| 118 | ml |
butter
|
|
| 237 | ml |
brown sugar
packed |
*
|
| 2.5 | ml |
nutmeg
fresh, grated |
|
| 3 | large |
eggs
beaten |
|
| 296 | ml |
evaporated milk
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
unbaked |
*
|
Directions
Place all of the well-scrubbed potatoes in a 3-quart saucepan. Cover with cold water and bring to a boil over high heat.
Reduce heat to a simmer and cook until potatoes are very soft, about 20 to 30 minutes. Drain and when cool enough to handle, peel.
In a medium bowl, combine potatoes, butter, brown sugar and nutmeg. Using a potato masher, cream the potatoes until very smooth.
In a small bowl, beat eggs, 1 cup evaporated milk and vanilla together.
Beat this mixture into the potatoes. Mix thoroughly. Pour into piecrust and drizzle the remaining ¼ cup of milk on top.
Bake 15 minutes in a preheated 450℉ (230℃). oven then turn heat to 325℉ (160℃). and continue baking for 30 minutes or more until the filling is set.
