Sweet potato pie 1
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | pounds | Sweet potatoes or yams |
| ⅓ | cup | Butter or margarine;softened |
| 3 | tablespoons | Granulated sugar |
| 3 | tablespoons | Brown sugar, packed |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground nutmeg |
| 1 | Egg; beaten | |
| ⅔ | cup | Milk |
| 1¼ | teaspoon | Vanilla |
| 1 | Pie shell, 9-inch, unbaked | |
Directions
Cook potatoes in boiling salted water until tender. Drain, peel and mash. Combine butter, sugars, salt and nutmeg in large mixer bowl.
Beat at medium speed until creamy. Beat in sweet potatoes until well mixed. Beat in egg. Gradually add milk and vanilla and beat at low speed. Spoon into unbaked pie shell. Bake at 350 degrees 50 to 60 minutes or until set. Cool to room temperature before serving. Store in refrigerator until ready to serve. Source: Mary McLeod Bethune, National Council of Negro Women founder. Recipe published in Los Angeles Times, 2-27-92.
From: Karen Mintzias
Submitted By HELEN PEAGRAM On 11-06-94