8 slices, per pie
7 fat sweet potatoes (similar in size and shape)
2 sticks butter
4 cups sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ginger
1 teaspoon salt
3 teaspoons vanilla
6 eggs, well beaten
1 cup evaporated milk
4 – 6 (9 inch) pie shells (recommend Pet-Ritz brand)
No nutrition information available
Wash sweet potatoes. Place potatoes in pot and cover with water. Boil until tender. Drain potatoes in strainer and run cold water over hot potatoes. Peel each potato and place in large mixing bowl. Mash potatoes until smooth and lumps are removed. Add butter to hot potatoes and mix until butter is melted. Mix sugar and spices in small mixing bowl then add dry ingredients to mashed potatoes. Add eggs and beat everything thoroughly until smooth. Add vanilla and add milk a little at a time (you don’t want to make mixture too runny). Pour into unbaked pie shells. Bake at 350 degrees for 1 hour or until done, keeping a close eye on the pies.
If your potato mixture comes out too runny or juicy, add flour (1 tablespoon at a time) to mixture, before pouring into pie shells. (I discovered this little trick out of desperation and it works)!
I always bake more than one sweet potato pie at a time, because there’s a lot of love and preparation that goes into a sweet potato pie. Also, what family eats only one sweet potato pie? I also freeze the extra pies. Yes, that’s right and they turn out perfect! My mother couldn’t believe it, but I place a 9 inch cut wax paper circle over the uncooked filled pie shell then put the covered pie in a gallon size freezer bag and put it in the freezer. When we’re ready for a pie, I just put the frozen pie in the oven and bake as normal.