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Sweet Potato 36

A home-style Sweet Potato 36 made with Cut Sweet Potatoes In Light Syrup, Sweetened Condensed Milk, Butter, Pure Vanilla Extract, and Sea Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 can
• 7 oz
• 4 tbsp
• 1 tsp
• 1/2 tsp
• 2 tbsp
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Drain sweet potatoes of their juice.

2. 2

   Place sweet potatoes in an 11 cup food processor.

3. 3

   Add the rest of the ingredients, except heavy cream, to food processor.

4. 4

   Process mixture until smooth.

5. 5

   Using a pastry brush, brush heavy cream over the surface of the frozen pie shell.

6. 6

   Spoon sweet potato mixture into pie crust smoothing the top over. (If using topping stop here and continue below.) Place on baking sheet and bake in the middle lower third of the oven for 45 minutes.

7. 7

   Remove from oven and allow to cool in the refrigerator for several hours or overnight.

8. 8

   In a medium saucepan place all topping ingredients over medium heat.

9. 9

   Bring to a boil, reduce heat and cook, stirring constantly for 8 minutes.

10. 10

    Remove from heat, allow to cool slightly but still warm and pliable.

11. 11

    Add sweet potato filling to piecrust, spreading evenly over bottom of crust.

12. 12

    Next, carefully spoon pecan mixture over sweet potato filling.

13. 13

    Place on a sheet pan in the lower third of a 350 degree

14. 14

    F oven and bake for 45 minutes to 1 hour. Remove from oven allow to cool in the refrigerator for several hours or overnight.