This pie is also known as a “mock pumpkin pie”, because it tastes just like it! The “magic” in the title is because, though no crust is used, a “crust” will form as it bakes; the bisquick settles into a distinct layer, creating a crust.
The cinnamon, ginger and nutmeg can be replaced with 2 teaspoons of pumpkin pie spice mix, if you prefer that, though they have the same resulting, delicious taste. The condense/evaporated milk is sugarless, and only a 1/2 cup sugar is needed, as the sweet potatoes bring their own natural sweetness to the mix.
Magic Crustless Sweet Potato Pie
1 cup Bisquick baking mix
2 cups cooked, peeled sweet potatoes *
4 ounces (1/2 cup) unsalted butter
1 12 oz. can evaporated milk (also called condense milk)
1/2 cup light brown sugar, packed
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
A dash of salt
*To prepare the sweet potatoes: Peel and dice into small bits, then boil in water with a squeeze of honey, until they are soft. Drain, and then mash. Let them cool slightly before mixing with the eggs.
Mix Bisquick, sugar, spices, vanilla, eggs, prepared sweet potatoes, salt, and evaporated milk in a blender until smooth. Grease a 9-inch pie plate with butter.
Pour into the prepared pie plate.
Bake at 180°C (350°F) for 50 to 55 minutes or until knife inserted near centre comes out clean.
Serve with a dollop of whipped cream on top, and enjoy!