Ingredients:
Two cups boiled and mashed sweet potatoes (approximately 3)
1 1/2 cups sugar
2 tablespoons flour
1 can (5 oz) evaporated milk, divided
1 egg, slightly beaten
1 teaspoon vanilla
1 unbaked 9-inch pie crust
Glaze:
1/2 cup sugar
2 1/4 teaspoons flour
2 tablespoons butter, melted
Two tsp of evaporated milk (from the can mentioned above)
1/4 cup pecan halves (optional)
Directions:
Preheat the oven to 375°F. Place the unbaked pie crust on a cookie sheet.
In a bowl, combine the sugar, flour, milk (set aside 2 tablespoons for the glaze), beaten egg, and vanilla.
Stir in the mashed sweet potatoes until well combined. Fill the pie shell with the ingredients.
For the Glaze:
4. In a separate bowl, mix together the sugar and flour for the glaze.
5. Add the melted butter and 2 tablespoons of evaporated milk. Stir until the glaze is well combined.
6. Optional: Arrange pecan halves on top of the pie filling.
7. Carefully spoon the glaze over the sweet potato mixture, spreading it evenly.
Baking:
8. Place the pie on the cookie sheet in the preheated oven.
9. Bake for about 50-60 minutes or until the pie is set and the crust is golden brown.
10. Once baked, remove the pie from the oven and let it cool completely before serving.