get crackin people!
ill start
Blue Ribbon Sweet Potato Pie
FILLING
2 medium sweet potatoes
1/2 and 3/4 cups white sugar, divided
1/2 cup heavy cream
3/8 cup evaporated milk
1/2 stick butter, melted
2 eggs
1 tsp vanilla
1 9" graham cracker pie shell
TOPPING
1 egg
1 cup brown sugar
1 tbs melted butter
1 tsp vanilla
1/4 cup crushed pecans
1) Peel & cut sweet potatoes. Add 1/2 cup sugar and cream. Cook uncovered in casserole dish at 350 until tender, 20 to 30 min. Check to ensure it doesnt dry out & burn. If it dries, tent with aluminum foil or add more cream.
2) Mash potatoes but leave some chunks. Keep 2 cups, discard rest. Add remaining 3/4 cup sugar, evaporated milk, melted butter, eggs & vanilla. Mix thoroughly & pour into pie crust.
3) Bake 25 to 35 min at 350, until center is firm.
4) To make topping, combine and mix all ingredients and pour onto pie. Return to oven for 10 min or until topping is browned.
Tips - serve with whipped cream (whip 1 cup heavy cream til frothy, add 1 tsp vanilla & 1 tbs sugar, whip til peaks form)
Its not too sweet like some southern pies. Its just right. Also, this is 10x better when eaten cold the next day!