Kaye's Sweet Potato Pie

I love this pie. When baked without a crust, which is my favorite way to eat it, the pie caramelizes and crisps up around the edges, making it completely divine.

In terms of flavor, this pie tastes very similar to pumpkin pie, but is unique in its own right. I substituted Splenda for the white sugar, 1:1, in order to reduce calories. My mom makes this pie using fresh squeezed orange juice and orange zest, but all I had was a lemon, so I went with it. I think the pie still turned out great!

Kaye's Sweet Potato Pie

Serves 6-8

Ingredients:

1/4 c. granulated white sugar
1/2 c. brown sugar (packed down)
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
2 cups baked sweet potatoes, peeled and mashed to smooth consistency
1/4 cup freshly squeezed orange juice (or about 1/2 squeezed lemon)
1 to 1-1/2 tsp. orange or lemon zest (orange color only, none of the white pith underneath the skin)
1 can (12 fl. oz) Carnation (or Pet) Evaporated Milk (for the best results, use the
original, NOT the low-fat Evap. milk)
1 unbaked 9-inch DEEP DISH pie crust (or you can use 2 shallower pie crusts...or NO CRUST AT ALL)

Procedure:

1. Preheat oven at 425 deg. F.

2. Mix brown & white sugars, salt, cinnamon, ginger and cloves together in a small bowl, and set aside.

3. In a large bowl, beat the 2 eggs, then stir in the mashed sweet potatoes and the mixture of sugars and spices.

4. Stir in the orange juice and orange zest.

5. Gradually stir in the evaporated milk.

6. Pour into prepared pie shell, or if making the crust-less version, pour into a well buttered/greased 9" pie dish.

7. Bake at 425 F for 15 minutes on the middle rack of the oven.

8. Reduce oven temperature to 350 deg. F, and bake an additional 40-50 minutes, or until a sharp knife inserted near the center comes out clean.

9.Cool on a wire rack for 2 hours. Serve immediately, or refrigerate.