Brent Bradley, PhD.

Brent Bradley, PhD.

I have always been intimidated by the prospect of making sweet potato pie.  I love sweet potato pie, but I always fail when I try to make one. I make a mean fresh berry pie, which in theory is more difficult to make than sweet potato pie. But not for me.

Well… Those days are gone!!

The recipe below will make you the toast of all holiday parties! I am telling you, follow this to the letter and let the pie enjoyment begin.

3 cups fresh mashed cooked sweet potatoes (app. 2 ¼ pounds of sweet potatoes)

2 cups sugar

6 large eggs

1 ½ teaspoons ground cinnamon

½ teaspoon grated nutmeg

½ teaspoon salt

1 stick (1/4 pound) butter, softened

1 can (12 ounces) evaporated milk (she uses Pet)

1 ½ teaspoons vanilla extract

2 (9-inch) piecrusts, homemade or store-bought & unbaked (Pillsbury rolled-up pie crusts are great)

1. Heat oven to 350 degrees F.

2. To get 3 cups of mashed sweet potatoes, boil about 2 ¼ pounds whole sweet potatoes with skin on for about 40 minutes, until they are soft. Drain and let cool until you can handle them.  Remove the skin. Mash the potatoes in a large mixing bowl. Let them mostly cool.

3. Beat in the sugar, eggs, cinnamon, nutmeg, salt, butter, milk, and vanilla extract. Then pour into unbaked piecrusts.

4. Bake for 10 minutes, then reduce the oven heat to 300 degrees F. Bake for 45 to 50 minutes more, until the filling is set and no longer wobbly in the center.

For this an other great Miss Kay recipes see her book Miss Kay’s Duck Commander Kitchen.