• 1 cup packed light brown sugar
  • 2 tbsp. all purpose flour
  • 1/2 tsp. cinnamon
  • 1/3 tsp. grated nutmeg
  • 1/4 tsp. salt
  • 1/2 cup milk
  • 3 large eggs, beaten
  • 1 tsp. vanilla
  • 1 tsp. brandy (optional)
  • 2 cups pureed cooked sweet potato -
  • 1 can (15 oz) 100% Pure Pumpkin
  • 3 tbsps butter, melted

My husband’s favorite pie is Sweet Potato Pie.  My favorite is Pumpkin Pie, so I decided to combine the two for this recipe.

Directions:

  1. Preheat oven 350 degrees.
  2. In a large bowl, whisk together the brown sugar, flour, cinnamon, nutmeg, salt until well combined.
  3. Whisk in the milk, eggs, vanilla and brandy.
  4. Whisk in the mashed sweet potato and canned pumpkin.
  5. Whisk in the melted butter.
  6. Pour mixture into deep dish pastry shell.
  7. Bake 350 degrees for 1 hour or until done.
  8. Serve with a dollop of whipped creme.

Note:  I bake 10-12  sweet potato’s at a time.  I then peel and mash the potato’s  and keep in my freezer in 2 cups increments for this recipe and my sweet potato casserole recipe.