Sweet Potato Pie

By KodiakDavis

Ingredients

• 1 9-inch unbaked piecrust
• 2 tablespoons flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 /4 teaspoon ground cloves
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups mashed cooked sweet potatoes (about 2 pounds)
• 2 eggs
• 3/4 cup sugar
• 1 cup sweetened condensed milk
• 2 tablespoons butter, melted
• 1/4 teaspoon lemon extract, or vanilla extract

Details

Adapted from nanciemcdermott.com

Preparation

Step 1

Heat the oven to 350 degrees F.
Mix the flour, spices, baking powder and salt in a little bowl and use a fork to mix them well.
In a medium bowl, lighten the sweet potatoes by beating them well with a whisk, an electric mixer, or a big wooden spoon.
Add the eggs one at a time, and stir well each time to mix them evenly.
Add the sugar and beat to mix well.
Add the sugar-and-spice mixture, the sweetened condensed milk , melted butter, and lemon or vanilla extract.
Mix everything together evenly and well. (If using a mixer, use low speed.) Pour the thick filling into the piecrust.
Place in the 350 degree oven and bake until the filling puffs up (especially around the edges, and is firm enough that it jiggles only a little at the center, 40 to 50 minutes.
You can test it by inserting a wooden tooth pick or a bamboo or wooden skewer or even the blade of a paring knife in the center; it should come out clean, no filling sticking too it. (That would mean it needs longer cooking time to cook through to the center.)
Place on a cooling rack or a folded kitchen towel, and cool to room temperature.