Sweet Potato Pie: Difference between revisions
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In all, standing here today, the time has come for me to share this recipe with the world, and hopefully it brings back good memories like it has brought myself. Enjoy. | In all, standing here today, the time has come for me to share this recipe with the world, and hopefully it brings back good memories like it has brought myself. Enjoy. | ||
INGREDIENTS | ==INGREDIENTS== | ||
1/3 cup butter, softened | *1/3 cup butter, softened | ||
1/2 cup sugar | *1/2 cup sugar | ||
2 large eggs, lightly beaten | *2 large eggs, lightly beaten | ||
3/4 cup evaporated milk | *3/4 cup evaporated milk | ||
2 cups mashed sweet potatoes | *2 cups mashed sweet potatoes | ||
1 teaspoon vanilla extract | *1 teaspoon vanilla extract | ||
1/2 teaspoon ground cinnamon | *1/2 teaspoon ground cinnamon | ||
1/2 teaspoon ground nutmeg | *1/2 teaspoon ground nutmeg | ||
1/4 teaspoon salt | *1/4 teaspoon salt | ||
1 unbaked pastry shell (9 inches) | *1 unbaked pastry shell (9 inches) | ||
DIRECTIONS | DIRECTIONS | ||
In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool. Store in refrigerator. Yield: 6-8 servings. | In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool. Store in refrigerator. Yield: 6-8 servings. | ||
Revision as of 10:32, 9 March 2018
Sweet Potato Pie
by Jarvis Robinson
March 9, 2018
Thanksgiving has always been an exciting event for my family and I. Every year, we have a wonderful selection of foods and desserts that everyone enjoys. On November 25, 2010, my grandmother created a recipe that has continues for 9 years now, that is the main course of dessert. My grandmother on that day came with a homemade sweet potato pie. At first we all were confused because their was already a selection of desserts on the table, but when she brought it, she looked at us and said, “Come try this”. My mother was the first to try it, an she shouted, “This is great, how did you make this ?” Then my father and sister said, “Wow this is so good.” After hearing all the commotion, it was my turn to taste the pie. When I took one bite of the pie, I just wondered to myself, “Why didn't she make this earlier?” Every thanksgiving and now Christmas, my family and I have for almost for a decade have enjoyed my grandmother's homemade sweet potato pie as the main course of dessert every year. Since she only makes it twice a year, the demand for her pie rises and rises every year. Still up to this day no one has been able to prepare a sweet potato pie like grandma can prepare a sweet potato pie. In all, standing here today, the time has come for me to share this recipe with the world, and hopefully it brings back good memories like it has brought myself. Enjoy.
INGREDIENTS
- 1/3 cup butter, softened
- 1/2 cup sugar
- 2 large eggs, lightly beaten
- 3/4 cup evaporated milk
- 2 cups mashed sweet potatoes
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 unbaked pastry shell (9 inches)
DIRECTIONS In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool. Store in refrigerator. Yield: 6-8 servings.