INGREDIENTS:
- 1 lb kamote (sweet potatoes)
- Water for boiling kamote
- 1 unbaked pie crust
- ½ cup butter, softened
- ½ cup evaporated milk
- 2 pcs raw eggs
- ¾ cup granulated white sugar
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
HOW TO COOK:
- In a large cooking pot, pour- in water, heat, and bring to a boil.
- Put- in kamote (sweet potatoes) then simmer for 45 minutes in medium heat.
- Turn off the heat and remove the kamote.
- Let the kamote cool down.
- Gently peel off kamote skins using your fingers. Run cold water on the kamote to help you peel easier.
- Using a fork, a masher, or a pastry mixer, mash the kamote.
- In a mixing bowl, combine the mashed kamote with the butter then mix well (you may use an electric mixer to do this).
- Put- in the milk, eggs, nutmeg, cinnamon, vanilla, and sugar then mix until the texture becomes smooth.
- Preheat oven to 350 F or 177 C.
- Arrange the kamote mixture on the unbaked pie crust.
- Bake for 45 to 55 minutes or until it passes the toothpick test.
- Remove from the oven and let cool before serving. Enjoy!
IMAGE: static01.nyt.com
Also try: Egg Pie
