Sweet Potato Comfort Pie Recipe
by Rose McGee

Makes 2 9-inch pies


Ingredients

  • 4 medium-to-large sweet potatoes, boiled with skin on until tender, then cooled and peeled
  • 2 cups granulated sugar
  • 1 cup brown sugar
  • 2 eggs, lightly beaten
  • 1/2 cup (1 stick) butter, melted and cooled
  • 2 Tbsp vanilla extract
  • 1 Tbsp ground nutmeg
  • 1 Tbsp ground cinnamon
  • 1 Tsp ground ginger
  • 1 Tsp lemon extract
  • 1 cup sweetened condensed milk
  • 2 unbaked pie shells
  • Additional pie crust dough, for heart-shaped decoration, optional

Directions

  1. Preheat oven to 400 degrees.
  2. Using an electric mixer, blend peeled sweet potatoes with brown sugar and granulated sugar until smooth.
  3. Beat in eggs, melted butter, vanilla, nutmeg, cinnamon, ginger and lemon extract one at a time, and mix well.
  4. Stir in milk just until combined.
  5. Divide filling between two pie shells. If adding a decoration on top of the pie, use a cookie cutter to make a heart shape. Place on top of pie filling.
  6. Reduce oven temperature to 350 degrees and place pie in oven.
  7. Bake 60 minutes or until center of pie is firm.
  8. Remove from oven. Allow to cool at least 30 minutes before eating and at least 2 hours before packaging. Pie can be served warm or allowed to cool longer before eating.

Note: Sweet potato pie can be left at room temperature up to two days without refrigeration. Pie can be refrigerated up to one week and remain fresh. Can also be frozen.