Sweet Potato Pie, Granny's - Master Cookbook Recipe # 481

Name: Sweet Potato Pie, Granny's - Master Cookbook Recipe # 481
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Cuisine: Southern
Ingredients: 2 cups Cooked sweet potato, whipped; 1 1/2 cups Granulated sugar; 1/2 cup Salted butter; 3 large Eggs; 1/2 cup Canned evaporated milk; 1 tsp Vanilla extract; 1/4 tsp Salt; 1 Unbaked pie shell

This is my granny’s, Lucile Benefield, recipe! She grew her own sweet potatoes every year. She would bake her sweet potatoes and mix this pie up by hand with a fork. It’s a true old-fashioned Southern treasure.

This is recipe #481 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 45 minTotal time: 1 hr

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Ingredients

2 cups Cooked sweet potato, whipped
1 1/2 cups Granulated sugar
1/2 cup Salted butter
3 large Eggs
1/2 cup Canned evaporated milk
1 tsp Vanilla extract
1/4 tsp Salt
1 Unbaked pie shell

Instructions

Mash the Potatoes: Begin by creaming or mashing your cooked sweet potatoes thoroughly until they are smooth and free of lumps.
Mix the Filling: Incorporate the granulated sugar, salt, eggs, melted butter, vanilla extract, and evaporated milk. Mix until all ingredients are well combined and the batter is velvety.
Fill the Shell: Pour the sweet potato mixture into your unbaked pie shell.
Bake: Place in a preheated oven at 350°F. Bake for approximately 45 minutes, or until the filling is set.
The Rise: You'll know it's done when the center of the pie rises to be even in height with the sides.
Serve: Allow to cool, then serve with a dollop of whipped cream or Cool Whip topping if desired.

Notes

Tammy's Tips: For the most authentic flavor, bake your sweet potatoes in the oven instead of boiling them; it concentrates the natural sugars and gives you a much richer pie!