Ingredients
| 4 medium sweet potatoes, boiled until tender, cooled and peeled |
| 2 c. granulated sugar |
| ½ c. brown sugar |
| 1 stick of butter, melted |
| 2 eggs, lightly beaten |
| 1 tsp. ginger |
| 1 Tbsp. nutmeg |
| 1 Tbsp. cinnamon |
| 2 Tbsp. vanilla extract |
| 1 c. milk (whole, evaporated or condensed) |
| 1 tsp. lemon extract |
| 2 unbaked pie shells |
Preparation
1. In a large mixing bowl, mash the cooked sweet potatoes. Using a hand mixer or stand mixer, blend in sugars. Blend in eggs. Blend in melted butter.
2. One at a time, add the next 6 ingredients; mix well. Pour into pie shells.
3. Preheat the oven to 400 degrees. Put pies in oven; reduce heat to 350 degrees. Bake for 60 minutes.
4. Remove from the oven. Allow pies to set (firm) for at least 30 minutes. Eat warm or allow to cool before eating.
Note: Sweet potato pie can be left at room temperature for up to two days without refrigeration. Can be refrigerated up to one week. Can also be frozen. Makes two pies/16 servings.
Nutritional Information: Calories: 340; Fat: 3.5g; Cholesterol: 40mg; Sodium: 120mg; Total Carbohydrates: 48g; Dietary Fiber: 1g; Sugars: 32g; Protein: 3g.
Read Rose’s inspiring story from the November 2020 issue of Guideposts magazine!
