It’s that time again. The fall season brings in a lot of comfort foods and baked goods. One we love during this season is Sweet Potato Pie, while others may prefer Pumpkin Pie.
Although, it’s called sweet potato pie, yams are usually used for sweet potato pie. The sweet potato’s flesh inside is yellow, while the yams (Jewel, and others) are orange. I have accidentally purchased a sweet potato along with my yams once, but just mixed them all together for my sweet potato pies. I don’t believe there is a distinguishable taste difference, but the orange sweet potato pies look more appetizing by color, to me, that is.
So what’s my recipe for Sweet Potato pie? I receive my base recipe over 35 years ago, and unfortunately, I prepare by taste. Some use milk or some milk product; I do not.
Here are my basic ingredients for 4 pies:
6 lbs Yams (Jewel, Oriental or others)
Sugar (a lot) to taste – Start with about 2 cups
3 Sticks of Butter
Cinnamon (to taste)
1 T Lemon Extract
4 Deep Dish Pie Crusts (Follow package directions to brown first.)
Preheat oven to 325.
Boil potatoes until soft. I don’t peel min before boiling, but you may. Once cooled, remove peeling and place potatoes in large bowl and smash, then with mixer beat until smooth and de-stringed. Add to potatoes, sugar, cinnamon and melted butter. Add eggs and lastly, Lemon Extract. Make sure batter is smooth. Should have consistency of a thick cake batter. Pour into readied pie crusts. Bake approximate 1 1/2 hours. (Pies will rise to look like a souflle, then fall.)