| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 9 | md | Sweet potatoes or yams; (about 4 pounds) |
| 1 | c | (2 sticks) butter or margarine; softened |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Firmly packed brown sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Nutmeg |
| 3 | Eggs; well-beaten | |
| 2 | c | Milk |
| 1 | tb | Vanilla |
| 3 | Unbaked 9-inch single crusts |
INSTRUCTIONS
When Mary McLeod Bethune needed money in 1904 to keep the school doors open, she baked and sold Sweet Potato Pies. This is her recipe. For filling, boil sweet potatoes until tender. Peel and mash. Heat oven to 350 degrees. Combine butter, sugars, salt and nutmeg in large bowl. Beat at medium speed of electric mixer until creamy. Beat in sweet potatoes until well mixed. Beat in eggs. Beat in milk and vanilla slowly. Spoon evenly into three unbaked pie shells, using about 4 cups filling per shell. Bake 50-60 minutes or until set. Cool to room temperature before serving. Store in refrigerator. Makes 3 pies. Posted to recipelu-digest Volume 01 Number 357 by ncanty@juno.com (Nadia I Canty) on Dec 11, 1997
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