Sweet Potato Pie
On a trip down to our farm in Southern Virginia, I bought some sweet potato fried pies from a woman at a summer fair out at the elementary school.
As we walked and looked at all the booths, we finished them off and they were so good that we came back and bought all she had.
A great day for her and certainly a diet buster for us. This is the larger pie version of her recipe.
1 1/2 pound of white Sweet Potatoes or Yams cooked until tender but not mushy
6 Tbsp. of Butter
1 cup of Sugar
1 tsp. Nutmeg
1 tsp Cinnamon
1 tsp Vanilla Extract
1/3 cup evaporated Milk
2 Eggs beaten well
After the potatoes are cooked until just tender, drain them and transfer them to a large bowl and blend well with the butter using a potato masher.
Add the remaining ingredients except the eggs and allow the mixture to cool. When sufficiently cool , add the eggs and blend well and pour into a 9 inch deep dish pie crust and bake at 350 for 45 to 55 minutes. Allow to cool thoroughly before serving and in fact this pie tastes better the next day.
Note: This yields one deep dish pie, and there is always a little left over, so you can make a little baby tart, or pour the extra into a ramekin and cook it in a water bath. It will take a lot less time than the full size pie.