Carol's Sweet Potatos - KMOV.com

Carol's Sweet Potatos

There comes a time when you want to make something that reminds you of your childhood.  If your mother like mine, was an incredible cook, the list is endless.  Rice pudding, cornbread dressing, homemade bisquits, even her pancakes and tuna salad sandwiches seemed to have gourmet and "just for you" in every bite.  After I married, I wanted to make my mother's sweet potato pie for my husband but I hadn't a clue what she put in it to make it so creamy and delicious so one Thanksgiving morning, the first I hadn't spent with my parents, I called her desparate to get it right.   That recipe card is now stained from over use.

1 pound of sweet potato...my mom says make sure they are about the same size for uniform flavor and skip the smooth appearance and go for what she called, "the ugly ones"
1/2 cup butter...leave it out so it softens up. 
1 cup white sugar ....I've been known to cut this in half and add 1/2 a cup of brown sugar(diabetics can use splenda instead)
1/2 cup milk .....be prepared to add more or switch and use a bit of carnation milk and milk
2 or more eggs ......my mother believes the more eggs you use the creamier it will be
1/2 teaspoon ground nutmeg
1/2 teaspoon of allspice
1/2 teaspoon ground cinnamon (I skip this or lessen it because it makes it bitter to me)
1 teaspoon vanilla extract(get a new bottle if you must and try Madagascar vanilla--AWESOME
1 (9 inch) unbaked pie crust
 
CLEAN AND SCRUB THE SWEET POTATOS....BOIL THEM IN THEIR SKIN FOR 40 to 50 minutes, or until done.  RUN COLD WATER OVER THEM AND THEN GINGERLY REMOVE THE SKIN  
THE SKIN SHOULD COME OFF EASILY, PLACE THEM IN A BOWL AND ADD THE BUTTER, MASH AWAY.  FEEL FREE TO USE A BLENDER AT THIS POINT OF GET SOME EXERCISE AND GRAB A FORK AND GET YOUR MICHELLE OBAMA ARMS WORKOUT IN!  
ADD THE MILK, EGGS, VANILLA, SEASONINGS.  CONTINUE MIXING UNTIL SMOOTH.   I TASTE AT THIS POINT ALTHOUGH TODAY'S SAMONELLA SCARE MIGHT CAUSE YOU TO NOT DO SO.  
POUR ALL THIS GOODNESS INTO YOUR UNBAKED PIE CRUST.  
BAKE AT 350 DEGREES FOR ABOUT AN HOUR, DEPENDING ON YOUR STOVE.   
TO MAKE SURE ITS DONE, INSERT A KNIFE AND SEE IF IT COMES OUT CLEAN. 
DON'T WORRY WHEN THE PIE INFLATES, IT WILL DEFLATE WHEN IT COOLS DOWN.   
 

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