Sweet Potato Pie

Written by Judie Byrd

Yield: 1, 9-inch pie
 

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1, 9-inch, unbaked pie shell
3 medium sweet potatoes, baked until very tender
1/2 stick butter, room temperature
2 eggs
1/2 cup evaporated milk
1/2 cup brown sugar
1/4 cup light corn syrup
1 tablespoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
 
1. Preheat oven to 425 degrees. Line pastry with foil and fill with pie weights or dried beans. Bake crust until lightly brown around the edges. Remove crust from oven and remove foil and pie weights. Return to oven and bake another 10 minutes. Remove from oven and turn oven down to 375 degrees.

2. Meanwhile, place sweet potatoes and butter in bowl of food processor and process until smooth. Add eggs, evaporated milk, brown sugar, corn syrup, vanilla, cinnamon, salt, nutmeg, and ginger and pulse to combine. Pour filling into pre-baked pie shell and bake 20 minutes or until filling is set in the middle of the pie.

Chef Judie Byrd, founder of the Culinary School of Fort Worth, loves meals that bring families together. Check out her FamilyNet cable TV show "Judie Byrd's Kitchen" each Saturday at noon and on weekdays at 3 p.m. (Eastern Standard Time).

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