Sweet Potato Pie
Carolyn Gass Hardimon,
M. S. Family and Consumer Science
The sweet potato is another
of the Native American plants found by Columbus and his shipmates. It is a rich source of anti-oxidants, high
in fiber and fat and cholesterol free.
In less than 10 minutes, prepare a sweet potato pie for your family’s
Thanksgiving dinner. One half cup of
chopped pecans can be added to the filling and pecan halves can be placed
pinwheel style on the top. Serve with a
dollop of whipped cream. Always clean
up the kitchen as you cook.
Recipe
1 29-ounce
can sweet potatoes, drained
1/2 stick butter,
softened
1 14-ounce can sweetened condensed milk
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 large
eggs, slightly beaten
1 9-inch unbaked pastry shell
Preheat oven to
350-degrees. Using an electric mixer, blend
together sweet potatoes, butter, milk and spices. Add in eggs one at a time. Blend on high speed for at least 2 minutes. Pour into pie shell. Bake for 50-55 minutes. Cool on a wire rack.
Yield: 6-8 servings.