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November 1999 Issue
Thanksgiving Sweets
by Royce Smith
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Sweet Potato Pie

  • 2 lbs pounds sweet potatoes or 1 large can of yams
  • 4 large eggs
  • 1/2 c. sugar
  • 1 cup evaporated milk
  • 4 tablespoons butter or margarine
  • 1 1/2 teaspoon vanilla
  • 1 1/2 teaspoon Southern Comfort Liqueur (optional)
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • 1 9 inch pie crust
Preheat oven to 350 degrees.

In a large pot, cut sweet potatoes crosswise into 1-inch thick chunk and steam until tender -- about twenty to twenty-five minutes. (If using yams from can simply pour into a large bowl and continue.) Using an egg beater, beat the sweet potatoes until they are smooth or puree them in a food processor.

In a large bowl, mix together eggs, sugar, butter, spices, vanilla, and liqueur.

Pour batter into pie crust.

Bake for thirty minutes.

Accompany with whipped cream or French vanilla ice-cream.

  • Yields: 8 servings
  • Preparation Time: 1 hour
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