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Sweet Potato Pie

Prep time:20 minutes.
Cook time:2 hours. 
Makes: 2 pies, 8 servings per pie.


  • 2 cups (1 lb.) sweet potatoes
  • 1/2 cup (1 stick) butter
  • 2 cups sugar
  • 1/4 teaspoon salt, optional
  • 1/2 to 1 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 3 eggs, well-beaten
  • 1 cup half-and-half milk
  • 1 tablespoon vanilla (or brandy)
  • 1 tablespoon lemon juice (needed to preserve coloring)
  • 2 8-inch refrigerated pie shells


Preheat oven to 350 degrees. Bake sweet potatoes on a baking sheet or a piece of foil for one hour, or until syrup starts to run out of them. Peel and mash the potatoes.

Heat oven to 375 degrees.

In a large bowl, beat the butter, sugar, salt, nutmeg and ginger at medium speed. Beat in the sweet potatoes until creamy. Beat in the eggs. Beat in the half-and-half milk, vanilla and lemon juice, separately and slowly.

Spoon the mixture into two unbaked pie shells.

Bake at 375 degrees for one hour, or until a knife inserted in the center comes out clean.

Cool to room temperature before serving. Store in the refrigerator or freezer, well-covered.

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