Guilty pleasures? Ya, I’ve got a few. And baking from this cookbook is definitely a huge contributor to my guilt! Pleasure on the other hand – OH YA!
Recipe for: Sweet Potato Custard Pie
1 cup mashed cooked sweet potatoes
1 cup sugar
2 1/2 tablespoons butter, melted
2 eggs, separated
1 teaspoon vanilla
1 1/2 cups scalded milk
Pinch of Nutmeg
1 (9 inch) deep dish pie shell or 2 (2 inch) pie shells
Mix potatoes, sugar, and butter; beat well. Add egg yolks, vanilla, milk and nutmeg; beat together well. Beat egg whites stiff, adding them last; stir well. Pour into pie shell(s). Bake at 400 degrees for 30 minutes, then reduce heat to 350 degrees for 20 minutes (deep dish may take longer). Test for doneness with a knife. Serves 8.
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