CONDENSED MILK SWEET POTATO PIE RECIPES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
• Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
• Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
• Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
• Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.

Steps:

• In a large mixing bowl, add mashed sweet potatoes, butter, condensed milk and mix until smooth.
• Add eggs, cinnamon powder, nutmeg powder, orange zest (optional), vanilla extract and mix until combined.
• Pour this sweet potato mixture in an unbaked deep dish pie shell (9 inches). Note: You can also use an 8 inch pie shell. Just don't fill it all the way to the top. You will end up with some leftover batter and that can be used to make mini pies, if you like.
• Bake uncovered at 350 degrees F for 40-45 minutes or until the filling has set and crust is golden brown. If you are worried about the pie crust edges over-browning, you can protect them by using a a pie crust shield. You can also cover the edges of the pie with aluminum foil, halfway through baking.
• Remove from oven and let it cool completely.
• Then, use a sharp knife to cut slices. Enjoy!