Reported byRoy De Jesus
ST. PETERSBURG -- This Thanksgiving recipe is also a great one for the rest of the holidays.
Even more importantly, with the canned pumpkin shortage, it’s a great alternative for a sweet, delicious pie.
Sophine Burton, of St. Petersburg, works at an office by day, but at night and on the weekends, she’s a pie maker, cake baker and sweets extraordinaire.
She’s been on Oprah and received the inspiration to start her own business, and now, “Sophine’s Sweet Tooth” is taking orders. It’s the perfect time of the year to try out one of her creations.
What You’ll Need:
- 2 large sweet potatoes
- 1½ sticks butter, softened
- 1 tablespoon vanilla extract
- 2½ cups white sugar
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 3 eggs, beaten
- ½ cup evaporated milk
- 2 tablespoons of flour
- 2 unbaked, 9-inch pie crusts
- ⅛ teaspoon of salt
Let’s Cook!
Bring a large pot of water to a boil. Peel sweet potatoes and cook until tender but still firm, about 30 to 45 minutes.
Drain the water. Preheat oven to 350 degrees.
In a large bowl, combine sweet potatoes and butter. Add sugar, nutmeg and cinnamon. Add vanilla extract.
In a small bowl, whisk together the eggs and milk and blend into the sweet potato mixture.
Add 2 tablespoons of flour to the sweet potato mix after you have added all the spices, sugar, butter and eggs.
Flour goes in as the last ingredient. Mix well with a hand mixer and then pour the mix into the pie crust.
Bake in preheated oven for 60 minutes, or until done.
Sophine’s Cooking Tips
- To get a crust that’s golden brown, lightly brush the bottom and sides of your pie crust with an egg wash.
- To make an egg wash: Lightly beat 1 egg and add 1 tablespoon of cold milk.
- For a crust that’s not soggy at the bottom, partially bake crust before adding the filling.
- To prevent the sides of your pie crust from burning before your pie is done cover the edges of the crust with aluminum foil, or cover with a pie crust shield.
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