Just in time for Thanksgiving, here's a great recipe for Sweet Potato Pie.
I got this from an old black lady named Gwen who was catering lunch for a company I used to represent down in Atlanta. She told me it was an old family recipe handed down for at least three generations. I’d never had Sweet Potato pie this good. She was kind enough to give me the recipe only after I told her I was from Davenport and her granddaughter was going to college at St. Ambrose, just down the street from where I was living at the time.
Ingredients for One Pie (double for Two)
3 lbs. Sweet Potatoes or Yams (Gwen says she makes the yam pie at Thanksgiving and Christmas because of the robust taste)
1 ½ cups sugar
1 can evaporated milk
1 ½ tsp nutmeg
1 tsp vanilla
1 stick of butter
½ tsp of cinnamon
Pre-heat oven to 400°F. Boil the potatoes with the skin on until a fork or butter knife causes the potatoes to easily break apart when inserted. Cool potatoes just a little. Then place in a collander and run cold water over them to help remove the skins since the potatoes will be pretty hot. Beat potatoes with mixer on medium speed, stopping frequently to remove strings from the beaters. Once the strings are removed, add butter and continue to mix. Then add remaining ingredients. Adjust the nutmeg and sugar to taste.
Continue mixing batter until it has a nice smooth consistency. The batter should not be thin or runny, and it should not be too thick either. If too thick, try adding a little more evaporated milk until the batter is smooth. Pour potato pie batter into unbaked 9 inch deep pie shell, sprinkle cinnamon on the top and bake for 50 minutes to 1 hour. Brown specs on the top of the pie means your pie is done.
Let cool for 1 hour before serving