Southern Sweet Potato Pie

Sweet potato pie is a Southern tart that will make you hum with every bite. This wonderful pie was developed by African-American slaves but, historically, it appears to go as far back to the early colonial days.

I learned this recipe from my Carolina grandmother, Ma’ma Cockrell. The one thing that I can’t even replicate is her homemade crust. Thank goodness for Pillsbury pie crust, because I would be lost without it.  Without further ado, here is the recipe for this delicious, subtly spiced treat.

Ingredients

1 (1 pound ) Sweet Potato                                           ½ teaspoon Nutmeg

½ cup Butter (softened)                                             ½ teaspoon Cinnamon

1 cup White Sugar                                                        1 teaspoon Vanilla Extract

½ cup Whole Milk                                                       1 (9 inch) unbaked pie crust

2 Eggs

Directions:

1. Preheat the oven to 350˚
2. Bake your sweet potato at 350˚ for 20 to 30 minutes until done. Peel the skin off the potato in preparation to mix with all the other ingredients.
3. Blend your cooked, skinless sweet potato with all the other ingredients.
4. Prep your baking dish or glass with your uncooked 9 inch pie crust. Pillsbury pie crust is a wonderful crust that has worked for me every time without an issue.
5. Pour your blended ingredients into the pie shell and place in the oven.
6. Your pie should cook for about 55 to 60 minutes until the knife comes clean from the center.
7.  Let it cool for about 5 to 10 minutes to settle; slice and serve.

I look forward to hearing how your sweet potato pie turned out.  Now, get to cooking!