Ingredients
2 cups mashed sweet potatoes
1 cup melted butter
2 cups sugar
2 (12 ounce) cans evaporated milk
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons vanilla
2 tablespoons lemon juice
4 egg yolks
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Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Achievable elevated desserts — laminated doughs, cakes, custards
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Achievable elevated desserts — laminated doughs, cakes, custards
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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Puree all ingredients in a blender. I have to do this in 2 batches to fit all the ingredients. Pour each batch into a large container with a pouring spout (I use a plastic juice pitcher). Pour filling into a uncooked pie crust.(This recipe will make 2 deep dish pies). Bake in a 350 degree oven that has been preheated for approximately 1 hour. I cover the edges of the crust with foil to prevent over browning. I remove it after 30 minutes and rotate the pies so they cook evenly. Allow to cool completely before slicing. Enjoy!