SWEET POTATO PIE
by Betty O. Williams
Prep time:20 minutes. Cook time:2 hours. Makes 2 pies, 8 servings per pie.
Ingredients:
2 cups (1 lb.) sweet potatoes
1/2 cup (1 stick) butter
2 cups sugar
1/4 teaspoon salt, optional
1/2 to 1 teaspoon nutmeg
1/4 teaspoon ginger
3 eggs, well-beaten
1 cup half-and-half milk
1 tablespoon vanilla (or brandy)
1 tablespoon lemon juice (needed to preserve coloring)
2 8-inch refrigerated pie shells
Instructions:
Preheat oven to 350 degrees. Bake sweet potatoes on a baking
sheet or a piece of foil for one hour, or until syrup starts to
run out of them. Peel and mash the potatoes.
Heat oven to 375 degrees.
In a large bowl, beat the butter, sugar, salt, nutmeg and ginger
at medium speed. Beat in the sweet potatoes until creamy. Beat in
the eggs. Beat in the half-and-half milk, vanilla and lemon
juice, separately and slowly.
Spoon the mixture into two unbaked pie shells.
Bake at 375 degrees for one hour, or until a knife inserted in
the center comes out clean.
Cool to room temperature before serving. Store in the
refrigerator or freezer, well-covered.