By special request from my husband, I made sweet potato pie tonight. Gil used to eat lunch with his dad a lot at Mills Restaurant in Woodlawn. We ate there together, too. One of our favorite things they served (besides new potatoes in their jackets), was sweet potato pie. My recipe tastes a lot like theirs did. I make this in a similar fashion to my sweet potato casserole - just butter, sugar, eggs, and vanilla. If you like sweet potatoes, you will really like this pie.
Sweet Potato Pie
1 Pillsbury All-ready Pie Crust
4 medium sweet potatoes
1/2 cup sugar
1 stick melted butter
2 tsp vanilla
Place pie crust in a pie dish and set aside. (Note: My pie dish is pretty deep).
Boil sweet potatoes in their jackets until tender, about 30 minutes. Allow to cool. Cut ends off and carefully pull off peeling by hand. Place in a bowl and mash up. Beat in remaining ingredients with a mixer and pour into pie crust. Bake at 350 for 30-40 minutes. Allow to stand for at least 30 minutes before cutting.
Boil potatoes until tender:
Peel, mash up, and beat in remaining ingredients. Pour into unbaked pie crust:
Bake at 350 for 30-40 minutes. If you place it on the bottom rack in your oven, the crust on the bottom will be crisper.
Expect accolades from all who consume it, particularly from those of the male persuasion.