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Author Notes: Last holiday season I followed a tradition of my mother's and made her sweet potato pie. The results? Better than delicious, light--melt in your mouth good. - Talaia
Serves 8-10 per pie
- 6 sweet potatoes
- 4 eggs
- 1/2 cup cup evaporated milk
- 1 cup raw sugar
- 2 sticks of softened butter
- 1 dash of salt
- 1 cup flour
- 1 1/2 teaspoons nutmeg
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon orange extract
- 3-4 baked pie crusts
- Preheat oven to 350 degrees
- Bake sweet potatoes until soft/allow to cool.
- Place pie crusts in the oven and bake for 5 minutes.
- Remove skins from sweet potatoes and place in a large bowl.
- Add butter, and milk. Mix.
- Add salt, sugar, nutmeg, cinnamon, flour, vanilla, lemon & orange extract. Beat at a medium speed.
- Add eggs one at a time and beat until texture is smooth.
- Pour filling into pie crusts and bake pies at 350 degrees for 50-60 minutes.
- Pies will puff up like a souffle and settle as they cool.
- This recipe was entered in the contest for Your Best Thanksgiving Pie
Prep Makes Perfect
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