WhatsUpinYourLife

This recipe is one I tried last year on Thanksgiving.  My wife Jodi was the first of many to turn their nose up at the thought of sweet potato pie. She was also the one who ate the most when I was done.  So it is to my loving wife Jodi that I dedicate this recipe.

Sweet Potato Pie

• 4-5 medium sweet potatoes ( peeled and diced)
• 3/4 cup of sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 3 medium eggs
• 1 5oz can (2/3 cup) evaporated milk
• 1/2 cup whole or 2% milk
• 1/8 teaspoon salt
• 1  teaspoon butter or margarine

In large sauce pan, add peeled and diced sweet potatoes. add water till water level is 2 inches above the potatoes.   add a pinch of salt and boil until potatoes are tender.   potatoes will discolor by boiling but it does not effect taste.  Drain and mash potatoes with 1 teaspoon butter until there are no more lumps.  Add sugar, cinnamon,ginger, cloves, nutmeg and 1/8 teaspoon salt.  Mix well.   add eggs and fold into mixture with a fork. Add evaporated milk and whole or 2% milk.  mix well for 2-3 minutes.  Pour in pie shell and bake in 375 degree oven for 25 minutes then rotate pie 90 degrees and bake additional 25 to 30 minutes or until knife inserted in center comes out clean.  Allow to cool for 1 hour then serve.

PIE SHELL

• 1 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1/3 cup butter flavor Crisco or shortening
•  3-5 tablespoons water

In a mixing bowl stir together flour and salt. mash in shortening with a fork until pieces are half the size of a dime. Sprinkle with one tablespoon of water at a time until you can form dough into a ball. On a lightly floured surface, flatten dough with hands. Rub flour on a rolling pin and roll dough from center to edge, forming a circle about 12-14 inches in diameter.   wrap pastry around rolling pin by pulling edge of circle over rolling pin and roll up like a hose. Unroll into a 9 inch pie tin.  ease pastry into tin. be careful not to stretch pastry. pinch edge of pastry around the circumference of the pie tin and trim edge. Bake as directed in individual recipe.