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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet Potato Pie Recipe

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This recipe for Sweet Potato Pie is from The Watson Extended Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 4 large sweet potatoes
1/2 cups butter, softened
2 cups sugar
4 eggs
1 tsp cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmet
1/4 teaspoon cloves
1 can (13 oz.) evaporated milk
1 9-inch deep dish pie crust shells, unbaked
Directions:
Directions:
Boil sweet potatoes in water until easily pierced by fork. Cool slightly. Preheat oven and a cookie sheet to 375º. Place cooked and peeled potatoes in large mixing bowl. Beat with electric mixer until smooth. Stir in butter and sugar. Beat in eggs, one at a time. Mix in spices, salt, and evaporated milk. Pour into unbaked pie crusts. Bake on preheated cookie sheet near center of oven for 70 minutes or until a knife inserted in center comes out clean. Cool on wire rack, garnish with whipped cream.
Number Of Servings:
Number Of Servings:
2 pies, 6 pieces each
Preparation Time:
Preparation Time:
1/2 hour

 

 

 

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