Ingredients

1/3 cup butter, softened
1/2 cup sugar
2 large eggs, lightly beaten
3/4 cup evaporated milk
2 cups mashed, canned sweet potatoes
1 tsp Maple Extract
1 tsp Gingerbread Spice Blend
3 scrapes from a whole Nutmeg
1/4 Vanilla Bean Sea Salt
1 unbaked pastry shell (9 inches)

Big, big flavor in this not-so-humble pie. Our Gingerbread Spice Blend brings big ginger flavor to the party along with cinnamon, cloves and allspice. Our Pure Maple Extract is a top seller–for good reason. It’s a must for all your holiday baking. We love this pie as the finishing touch to a holiday meal. And it’s not so shabby for breakfast (trust us on that one.)

Instructions

1.In a bowl, cream together the butter and sugar. Add the eggs, one at a time, mixing well after each addition.
2.Add evaporated milk, sweet potatoes, Maple Extract, Gingerbread Spice, nutmeg, and Vanilla Bean Sea Salt. Mix well.
3.Pour into pie shell. Bake at 425° for 15 minutes.
4.Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted in the center comes out clean.
5.Cool. Store in refrigerator.

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