Dessert

Southern Sweet Potato Pie

... from Aunt Sandy's Kitchen

• Serves: 6-8 slices
• Prep Time: 10-15 minutes
• Cooking: 40-50 minutes

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Southern sweet potato pie is a traditional dessert in our family. My sister use to make it often. Sweet potato pie has such a creamy texture, and so favorable with spices like cinnamon and nutmeg. It good any time of year not just at Thanksgiving and Christmas.

Ingredients

• 2 cups cooked, peeled sweet potatoes (2-3 sweet potatoes)
• 1¼ cup sugar
• ½ stick butter, melted
• 2 large eggs, beaten
• 2 teaspoons vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 cup milk
• 1 (9-inch) unbaked pie crust
• *Whipped cream when serving (optional)

Directions

1. Preheat oven 350°F (177°C).
2. Line a baking sheet with foil.
3. Place 2-3 sweet potatoes on the lined baking sheet. Pierce each potato on top with the tip of a knife.
4. Bake sweet potatoes for 1-1½ hour(s). Amount of time depends on the size of the sweet potatoes.
5. Remove them from the oven and let cool for at least 30 minutes. They need to be cool enough to peel and mash.
6. In a large bowl, peel and mash the sweet potatoes enough for 2 cups; discard the skins.
7. With an electric mixer, combine the sweet potatoes, sugar, eggs, butter, vanilla, cinnamon, nutmeg, salt, and milk.
8. Mix thoroughly till blended and smooth.
9. Pour mixture into the pie shell and bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
10. Let pie cool completely on a wire rack for 30 minutes or more.
11. The pie can be served at room temperature or refrigerated first before serving.
12. Leftover pie can be keep covered and refrigerated up to 5 days.
13. Serve with Aunt Sandy's homemade whipped cream or store bought.

Enjoy!