Ingredients and Weight:
- Sweet potatoes (2 pounds)
- Pumpkin puree (15 ounces)
- Granulated sugar (1 cup)
- Brown sugar (1/2 cup)
- All-purpose flour (1/4 cup)
- Ground cinnamon (1 teaspoon)
- Ground ginger (1/2 teaspoon)
- Ground nutmeg (1/4 teaspoon)
- Salt (1/4 teaspoon)
- Butter (1/2 cup)
- Evaporated milk (1 cup)
- Eggs (2)
- Pie crusts (4-inch, 8 pieces)
Preparation Time:
1 hour
Cooking Time:
1 hour 15 minutes
Difficulty Level:
3 (Medium)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Scrub sweet potatoes clean and bake for 1 hour, or until tender.
- Scoop out the cooked sweet potato flesh and mash until smooth.
- In a large bowl, combine mashed sweet potato, pumpkin puree, sugar, brown sugar, flour, cinnamon, ginger, nutmeg, and salt.
- Melt butter in a separate bowl and whisk in evaporated milk.
- Add wet ingredients to dry ingredients and mix well.
- Beat eggs in a separate bowl and add to the pumpkin mixture, stirring until just combined.
- Fill pie crusts with pumpkin mixture.
- Bake for 1 hour 15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Nutritional Information:
Per pie:
- Calories: 350
- Fat: 15 grams
- Carbohydrates: 48 grams
- Protein: 6 grams
Dish Characteristics:
- Rich and creamy pumpkin flavor
- Sweet potato adds a vibrant orange color and earthy flavor
- Perfect for Thanksgiving or other fall gatherings
User Comments:
- "These were a huge hit at my Thanksgiving dinner! Everyone loved the sweet potato twist."
- "The perfect balance of sweetness and spice. Will definitely make these again."
- "I added a dollop of whipped cream on top for an extra treat."
Special Precautions and Tips:
- Use fresh pumpkin puree for the best flavor.
- If you don't have pie crusts, you can use puff pastry sheets instead.
- Let the pies cool completely before serving for the best texture.
