This recipe, too, comes from Louis’ dad, Julian. Sweet potato pie usually appears regularly on the dessert menus of plate-lunch restaurants and barbecue shacks. As the autumn harvest approaches, sweet potatoes are on people’s minds even more. They are a “must” at both Thanksgiving and Christmas dinners. Sweet potato pies are delicious served warm or cold. They make a wonderful midnight snack after the holiday dinner.
2 cups mashed cooked sweet potatoes
1 cup granulated sugar
¼ cup (½ stick) butter or margarine, melted
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon pure lemon extract
1 (14-ounce) can sweetened condensed milk
2 eggs, lightly beaten
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 teaspoon ground nutmeg
1 (9-inch) frozen flaky piecrust
Whipped cream (optional)
Nutmeg (optional)
Preheat the oven to 425°. In a large mixing bowl combine the sweet potatoes, sugar, butter, salt, vanilla and lemon extracts, condensed milk, eggs, cinnamon, ginger, and nutmeg. Mix well. Pour the mixture into the frozen piecrust. Bake for 15 minutes. Reduce the heat to 325° and bake for 35 to 40 minutes more. If desired, garnish each slice with a small amount of whipped cream and nutmeg.
YIELD: 8 SERVINGS