Elvis Presley's Sweet Potato Pie
2 small Sweet potatoes -- 3/4 pound 1 medium Russet potatoes -- baking type 1/2 cup Butter 1 cup Brown sugar -- packed 1/2 teaspoon Nutmeg; fresh -- grated 3 large Eggs -- beaten
Ingredients
- 2small sweet potatoes -- 3/4 pound
- 1medium russet potatoes -- baking type
- 1/2cupbutter
- 1cupbrown sugar -- packed
- 1/2teaspoonnutmeg; fresh -- grated
- 3large eggs -- beaten
- 11/4 cups evaporated milk
- 1/2teaspoonvanilla extract
Directions
- 1
2 small Sweet potatoes -- 3/4 pound 1 medium Russet potatoes -- baking type 1/2 cup Butter 1 cup Brown sugar -- packed 1/2 teaspoon Nutmeg
- 2
fresh -- grated 3 large Eggs -- beaten 1 1/4 cups Evaporated milk 1/2 teaspoon Vanilla extract 1 9" Pie crust -- unbaked Place all of the we
- 3
Cover with cold water and bring to a boil over high heat
- 4
Reduce heat to a simmer and cook until potatoes are very soft, about 20-30 minutes
- 5
Drain and when cool enough to handle, peel
- 6
In medium bowl, combine potatoes, butter, brown sugar and nutmeg
- 7
Using a potato masher, cream the potatotes until very smooth
- 8
In small bowl, beat eggs, 1 cup evaporated milk and vanilla together