This story originally aired in November 2016.
You're in for a treat with this recipe.
You've probably had plenty of pumpkin pie - but just wait until you try Caribe's sweet potato pie!
The recipe was passed down from her late grandmother and it's delicious!
Give it a shot with the recipe below and remember to always share photos with us via email (firstname.lastname@example.org) or on social media using #BeOn12.
• 4 medium sweet potatoes
•2 eggs o 1/2 to 3/4 cup evaporated milk
• 1 tbsp. pure vanilla extract
• 1 tsp. ground nutmeg
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 cup of granulated sugar
• 1 stick of butter-softened (8 tbsp.)
• 1 unbaked pie crust (9”)
1. Allow unbaked pie crust to thaw a little.
2. Cut potatoes into small sections and place them into a steamer (preferable). Steam until they are fork tender. You can also boil them in 4-6 cups of water until they are fork tender.
3. Once the potatoes are done, drain water, and let them cool to warm.
4. Remove the peel from potatoes and place them into a mixing bowl, and use a blender to blend until nice and creamy, rinsing blender blades at least twice during process to remove potato strings.
5. Sprinkle in ground nutmeg, cinnamon, salt and sugar. Continue to blend.
6. Next, add in two eggs, 1/2- 3/4 cup of evaporated milk, 1 tbsp. of vanilla extract, and the softened butter.
7. Blend until the mixture is creamy and airy.
8. Punch holes in the bottom and sides of the unbaked pie crust.
9. Bake the pie shell for 7-10 minutes on 325⁰ F
10. Remove the shell from the oven, and then turn the heat up to 350⁰ F.
11. Pour the pie filling into shell and smooth it out.
12. Bake pie for 45 – 50 minutes. (Lightly brown on top) (middle rack)
13. Let the pie cool to room temperature before serving.
See the rest of our amazing recipes at 12news.com/familyrecipes.