I’ve never been overly impressed with most people’s sweet potato pie. It’s too bland, too smooth, and too innocuous to be particularly appealing. Still, it IS a Southern tradition, and sooner or later, I was sure I’d find a recipe that appealed to me, as well as to the die hard Southerners around me.
I found it. It’s pure and simple, it has a character that says welcome home, and there is nothing generic about it. It screams “I’m a sweet potato pie, and I am GOOD!” to one and all. It was also devoured with unbelievable gusto at Thanksgiving, and maybe it was because of its simple, old fashioned character. I can’t even say where the recipe came from–I have no idea! So…with a salute to whoever created it, I’m passing it on.
Old fashioned Sweet Potato Pie
1 lb. sweet potatoes
1/2 c. butter, softened
1 c. sugar
1/2 c. evaporated milk
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. vanilla
Bake sweet potatoes. Break apart and remove skins. Add butter and mix well with mixer. Stir in remaining ingredients and beat until smooth. Mixture should be very thick, not runny. (If mixture is runny, you’ll need to add more sweet potatoes!)
Pour into prepared pie shells, mounding mixture in center of pie shell, and bake at 350 degrees F. for 55-60 minutes.