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Elvis Presley's Sweet Potato Pie

Author/Submitted by:
Servings: 6
Categories: Desserts / Pies & Pastries

2  sm  sweet potatoes, 3/4 pound
1  md  russet potatoes, baking type
1    butter, 8 tablespoons
1  c  brown sugar, packed
1/2  t  nutmeg -- fresh, grated
3  lg  eggs, beaten
1 1/4  c  evaporated milk
1/2  t  vanilla extract
1    pie crust (9 inch), unbaked

Preparation Time: 1:45 This different type of sweet potato pudding uses a russet baking potato to lighten the color and heaviness of the pie. Place all of the well-scrubbed potatoes in a 3-quart saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are very soft, about 20-30 minutes. Drain and when cool enough to handle, peel. In medium bowl, combine potatoes, butter, brown sugar and nutmeg. Using a potato masher, cream the potatotes until very smooth. In small bowl, beat eggs, 1 cup evaporated milk and vanilla together. Beat this mixture into the potatoes. Mix thoroughly. Pour into piecrust and drizzle the remaining 1/4 cup of milk on top. Bake 15 minutes in a preheated 450 degree oven then turn heat to 325 degrees and continue baking for 30 minutes or more until the filling is set. Jo Merrill, recipe is from The Life and Cuisine of Elvis Presley. By "Lloyd A. Carver" <> on Jan 5, 1996

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