SWEET POTATO PIE CONDENSED MILK RECIPES

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!

Steps:

• For the pie: Preheat oven to 350ºF.In the bowl of a stand mixer combine sweet potatoes, butter, eggs, sugars, milks and spices. Beat until well combined and creamy. Roll out pie crust into 9-inch pie pan, crimping the edges. Spread sweet potato filling into the pie mold. Bake on the lower oven rack for 45 to 50 minutes or until set. Transfer pie to cooling rack. Refrigerate pie at least 4 hours or overnight. For the meringue:Preheat oven to 400ºF. Scoop marshmallow fluff into one large bowl. In a separate bowl, beat egg whites with salt and creme of tartar until foamy. Continue beating egg whites adding sugar a little at a time until stiff glossy peaks form. Fold egg whites into marshmallow fluff 1/2 cup at a time until fully incorporated. It will be sticky at first but it will become easier as you add the egg whites to the marshmallow fluff. Mound meringue on top of the center of cold pie. Spread with the back of spatula or spoon to create peaks. Place in the heated oven for 5 minutes or until meringue is lightly brown. Place on cooling rack and let meringue cool before serving. Notes: 1. Pie can be made in advance and kept in the refrigerator. When ready, whip up the meringue and brown in the oven. 2. It is important that you use sweet potatoes that have been baked and not boiled. Using baked sweet potato mash keeps the potatoes from getting waterlogged, which can result in a mushy pie.Recipe adapted from Southern Living November 2001.