Sweet Potato Pie
Sweet Potato Pie - adapted from my mother’s pumpkin pie recipe
Mix well: 1 c. white sugar 1/2 tsp. salt 1 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp ground ginger 1/2 tsp. ground allspice 1/2 tsp. ground cloves
Stir in each of following until smooth: 2 cups packed, baked, skinned, strained/riced sweet potatoes - dark orange ones are best! (yams) 1 2/3 c. (large can) undiluted evaporated milk 2 eggs
Fill 9″ unbaked pie shell (not too full- a double recipe will fill 3 9″ pie shells) Top with cinnamon-sugar & broken pecans Bake 425 degrees for 15 minutes, the 350 degrees for 30 minutes more, or until knife inserted comes out clean. Cool. Top with real whipped cream and serve warm. (also great for breakfast!!)