My mother-in-law was an AMAZING cook. Nothing I could ever bake would compare to hers. But, she LOVED my sweet potato pies! Holiday season or not, she would ask me to make these pies. It was always my honor. I hope you like it just as much as she did. — Rhetta
Ingredients:
2 1/2 – 3 cups of mashed cooked sweet potatoes
1 cup of granulated sugar
1/4 cup (1/2 stick) butter (melted)
1/4 teaspoon of salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 (14-ounce) can sweetened condensed milk (Don’t BE TRYING to substitute this with evaporated milk!)
2 eggs, lightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
1 deep dish frozen flaky piecrust
Instructions:
Preheat oven to 425 degrees. In a large mixing bowl combine the sweet potatoes, sugar, butter, salt, vanilla and lemon extracts, condensed milk, eggs, cinnamon, ginger and nutmeg. Mix well. Pour the mixture into the frozen piecrust. Bank for 15 minutes then reduce the heat to 325 degrees and bake for another 35-40 minutes.
