From Grandma Nancy's Kitchen
Sweet Potato Pie
Thanksgiving is upon us. Even though I live in Canada, I was raised in the U.S. After I married, I moved to Windsor, ON and worked in Detroit, MI. My boys were raised cross-border kids. Which, luckily for them, often meant to versions of the same holidays. The Canadian Thanksgiving is in October and, even though we’re no longer a border family, my youngest son continues to celebrate the American Thanksgiving with a turkey and all the fixings. My contribution is my mother’s version of Sweet Potato Pie. My grandchildren have come to prefer the sweet potato over traditional pumpkin ... mainly because it tastes like candy on plate!
• ½ cup butter, softened
• 1 cup white sugar
• ½ cup milk (I prefer canned – Carnation or Pet)
• 2 eggs
• ½ t nutmeg
• ½ t cinnamon
• 1 t vanilla
• 1 pie crust (9”) unbaked (deep dish is best)
• Boil sweet potatoes in skin for 40-50 minutes or until done. Run cold water over the potato until able to handle and then remove skin.
• Pre-heat oven to 350 degrees.
• Break potato apart in large bowl, add butter and mix well with mixer.
• Stir in remaining ingredients and then beat on medium speed until mixture is smooth.
• Pour filling into unbaked pie crust. *
• Bake for 55-60 minutes or until knife inserted in center comes out clean. Pie will puff up like a soufflé and then will sink down when it cools.
• Serve with ice cream or whipped cream.
Hint: * Any leftover sweet potato mixture can be placed in an oven proof ramekin and baked along with the pie for an extra treat.
Grandma Nancy: Award-winning author, Nancy Fraser, has published twenty-seven novels/novellas over the course of her 20+ year career. When not writing (which is almost never), Nancy splits her free time between her five grandchildren. She’s also an avid traveler with Las Vegas being her favorite destination. Nancy lives in Atlantic Canada where she enjoys the relaxed pace and colorful people.
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