This is a sweet potato pie that has been jazzed up with peach preserves. Use your own homemade peach preserves if you have it.
INGREDIENTS (for 8 servings):
- 1 (9 inch) deep dish pie crust
- 1 cup peach preserves
- 1 cup cooked and mashed sweet potatoes
- 2/3 cup evaporated milk
- 1/2 cup brown sugar
- 2 eggs, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine peach preserves, sweet potato, evaporated milk, brown sugar, eggs, salt and spice. Beat until smooth. Pour into pie crust. Sprinkle the pecans around the edge of the filling.
Bake in the preheated oven for 40 minutes, or until filling is set and crust is golden brown.