Aunt Ruths Sweet Potato Pie Recipe 395

Steps:

• Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
• Preheat the oven to 365˚F (185˚C).
• Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
• Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
• Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
• Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
• Cool the pies for 2 hours on a wire rack.
• Slice and serve.
• Enjoy!

Steps:

• Preheat oven to 350 degree F.
• Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.
• In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.
• Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.
• In a medium bowl, beat together whipping cream and confectioners' sugar. Add maple syrup. Beat together until soft peaks form.

Steps:

• In a 6-quart Dutch oven, bring 3 quarts water to a rolling boil. Peel sweet potatoes, then cut into small pieces. Place potatoes into boiling water; return to a boil and cook until fork tender, about 10 to 15 minutes. Drain and set aside. Preheat oven to 350 degrees F. Using a potato masher or electric hand mixer, cream butter into sweet potatoes. Add eggs and milk. Combine sugar with cornstarch; add to potato mixture along with vanilla and lemon flavoring. Pour into pie shells. Bake until center is set and top is golden brown, about 45 to 50 minutes. Yield: 2 deep dish pies