Every year, on Thanksgiving or Christmas, I get to use the kitchen to make something no other person in my family seem to know how to make.
Last year, I made pumpkin pies and apple pies, unsuccessfully due to others intervention. This year, on Christmas Eve Eve, I made sweet potato pies. It wasn’t that hard since mom bought the can sweet potato pie mix. All I had to do was to follow the instructions on the can.
- 2 eggs
- 1 can of Sweet Potato Pie Mix
- 2/3 cup of evaporated milk
- 1 9-inch deep dish pie shell or 2 regular 9-inch pie shell
- Preheat oven 425°F or about 220°C
- Prepare pie shell(s)
- Beat eggs lightly in a large bowl. Then stir in the sweet potato mix and evaporated milk.
- Stir well and pour the mixture into the pie shell(s)
- Bake for 15 minutes at 425°F or about 220°C and then reduce the temperature to 350°F or about 175°C; bake for 50 to 60 minutes for deep-dish pie while 40 to 45 minutes for regular pies
- Make sure the toothpick comes out clean in the middle, let it cool, and enjoy.
I chose to do two regular pie shells instead of one deep dish pie just because I almost over-flowed the mixture last year. For some reason, the deep-dish pie shell I bought last year wasn’t deep enough. So I’m sticking with regular pie shells.
Here’s how my pies turned out…
Please note that I put the evaporated milk into pie filling can because I want to swish out any of the sweet potatoes stuck in the can.
I did not use any electric mixer of any sort. I stirred this by hand with a whisk. Who would’ve thought a whisk is so handy?
Here are the final products…
I put an “x” on each of the pies to hide the holes in the center of the pies from when I inserted the toothpick. It’s like using a tattoo to hide a scar. Don’t they look great?