Living 2 Eat |

Special Sweet Potato Pies

  
Four cups of sweet potatoes, cooked and mashed
One fourteen-ounce can of sweetened cream of coconut
Three eggs, beaten
One teaspoon vanilla flavoring
One-half teaspoon ground cinnamon
One-half teaspoon salt
One cup sugar
Two nine-inch pie crusts, unbaked

  
Preheat oven to 350 degrees.

In a large mixing bowl, beat sweet potatoes, cream of coconut and eggs until smooth.

Beat in vanilla, cinnamon, salt and sugar. Spoon into two pie crusts.

Bake for 50 to 60 minutes or until knife inserted into center comes out clean.

Note: For variation try adding one cup flaked coconut to the above recipe or replacing cream of coconut with a can of sweetened condensed milk.

Yield: two pies