SWEET POTATO PIE WITH BUTTERSCOTCH AND CHOCOLATE
MAJOR KEY: Make sure your pie crust is cold. A room temperature pie crust will not turn out flaky. Bake pie on a baking sheet in case of spillage.
INGREDIENTS
- 1/3 cup butter, soften
- ¼ cup sugar
- ¼ cup brown sugar
- 2 eggs, lightly beaten
- ½ cup buttermilk
- ½ cup condensed milk (or evaporated milk)
- 2 cups roasted or boiled sweet potato
- 1 tbsp. Tastic Sweet*
- ¼ tsp. salt
- 1 tbsp. vanilla
- 2 tbsps. rum, optional
- 1 unbaked pastry shell, If making from scratch use this recipe CLICK HERE
- ½ cup butterscotch chips, optional
- ½ cup milk chocolate chips, optional
DIRECTIONS
- In a mixing bowl, cream butter and sugar. Add eggs; mix well.
- Blend sweet potatoes, milks, vanilla, Tastic, salt and rum; mix well. Pour egg mixture in and blend well.
- Pour into pie shell. Bake at 425 for 15 minutes. Reduce heat to 350; bake for 30-40 minutes longer or until knife inserted near the center comes out clean.
- Melt butterscotch and chocolate in microwave in a microwave safe dish. Be sure to melt in increments of 15 seconds so you don’t burn butterscotch or cause chocolate to seize up.
- Drizzle butterscotch and chocolate over pie. Serve with whipped cream.
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