Ingredients and Weight:
- Sweet potatoes: 2 pounds (900 grams)
- All-purpose flour: 1/4 cup (30 grams)
- Sugar: 1 cup (200 grams)
- Ground cinnamon: 1/2 teaspoon (2.5 grams)
- Salt: 1/4 teaspoon (1 gram)
- Eggs: 2 large
- Evaporated milk: 1 can (12 ounces)
- Butter: 1/2 cup (113 grams)
- Vanilla extract: 1 teaspoon (5 milliliters)
- Pecans: 1 cup (100 grams)
- Brown sugar: 1/4 cup (50 grams)
Preparation Time:
30 minutes
Cooking Time:
1 hour
Difficulty Level:
3 (Medium)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Peel and cut the sweet potatoes into chunks. Boil them in salted water until tender, about 15 minutes.
- Drain the sweet potatoes and mash them until smooth.
- In a large bowl, combine the mashed sweet potatoes, flour, sugar, cinnamon, and salt.
- Beat the eggs in a separate bowl, then gradually whisk in the evaporated milk and melted butter.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Pour the filling into a 9-inch (23-centimeter) pie plate.
- In a separate bowl, combine the pecans and brown sugar. Sprinkle the mixture over the filling.
- Bake the pie for 1 hour, or until the crust is golden brown and the filling is set.
Nutritional Information:
- Calories: 300 per slice
- Fat: 15 grams
- Carbohydrates: 40 grams
- Protein: 5 grams
Dish Characteristics:
- Rich and creamy filling
- Flaky and buttery crust
- Topped with sweet and crunchy pecans
- Perfect for Thanksgiving and other holiday gatherings
User Comments:
- "This pie is absolutely delicious! The sweet potatoes give it a unique and flavorful twist."
- "The crust is the best part! It's so flaky and buttery."
- "I've made this pie several times and it's always a hit with my family and friends."
- "I love that it uses easily accessible ingredients."
- "This pie is so rich and decadent, but it's not too heavy."
Special Precautions and Tips:
- Do not overcook the sweet potatoes, or they will become dry and tough.
- If you don't have evaporated milk, you can use regular milk instead.
- To make the pie ahead of time, refrigerate it for up to 3 days. When ready to serve, reheat it in a 350°F (175°C) oven for 15-20 minutes, or until warmed through.
