It takes a lot to get a Southern girl to shut her mouth. But sweet potato pie just might do the trick.
No, we haven’t forgotten that we are still officially in fall. There is still so much harvest bounty to celebrate.
There is no better transition recipe from fall to winter, in my humble, but accurate, opinion, than sweet potato pie.
If you’ve got some extra sweet potatoes from your Thanksgiving feast that need to be used up, try this delicious recipe.
Boil 1 pound of sweet potatoes whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potatoes, and remove the skin.
Break apart sweet potatoes in a bowl. Add ½ cup butter (softened), and mix well with mixer. Stir in 1 cup sugar, ½ cup milk, 2 eggs, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon and 1 teaspoon vanilla. Beat on medium speed until mixture is smooth. Pour filling into a 9-inch unbaked pie crust.
Bake at 350 degrees F for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up, and then will sink down as it cools.