Sister Schubert's Sweet Potato Pie

By RoketJSquerl

Ingredients

• For the Pie Filling:
• 2 lbs. sweet potatoes, prepared* and peels removed
• 1/2 c. butter, softened
• 3 large eggs
• 1 c. granulated sugar
• 1/2 c. sweetened condensed milk
• 1/2 c. evaporated milk
• 1 tsp. ground nutmeg
• 1 tsp. vanilla extract
• 2 frozen deep-dish pie crusts
• zest from 1 medium orange
• For the Brown Sugar Topping:
• 1 c. dark brown sugar
• 1/2 c. all-purpose flour
• 1/2 c. cold butter, chopped into pea-sized pieces
• 1 c. pecans, coarsely chopped

Details

Adapted from thekitchenismyplayground.com

Preparation

Step 1

PREPARE THE PIE: In a large mixing bowl, beat cooked sweet potatoes with butter until smooth. Add eggs, beating continuously, until well combined. Add sugar, milk, nutmeg and vanilla, beating well.
Divide mixture into two piecrusts and sprinkle with orange zest. {Pie may be baked plain, or topped with Brown Sugar Topping.}
PREPARE THE BROWN SUGAR TOPPING: Chop sugar, flour, and butter with a pastry blender or two knives until topping resembles coarse crumbs. Fold in pecans and sprinkle evenly over pie mixture.
BAKE: Bake at 350 degrees on middle oven rack until center is set, approximately 45 to 50 minutes.
*Sweet potatoes may be baked until tender; bake with skins intact on a baking sheet at 350 degrees approximately 45 minutes to 1 hour, depending on the size of the potatoes. Or, peel, slice, and boil the potatoes for approximately 30 minutes until tender.

Enjoy!