RECIPE FROM "THE
SWEET POTATO PIE
(October, 2000 Recipe of the Month)
Submitted to Southern Living by
2 large sweet potatoes
1/2 (15-ounce) package refrigerated piecrusts
1 1/4 cups granulated sugar
1 cup milk
1/4 cup pineapple juice
1/4 cup butter or margarine, melted
3 large eggs
1 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. ground nutmet
Garnish: chopped pecans
Bake sweet potatoes at 350 degrees for 1 hour or until tender; cool.
Fit piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
Peel potatoes, and beat at medium speed with an electric mixer until smooth.
Add sugar and next 7 ingredients, beating until blended. Pour into piecrust.
Bake at 425 degrees for 15 minutes.
Reduce oven temperature to 350 degrees and bake 1 hour and 20 minutes or until a knife inserted
in center of pie comes out clean.
crust with aluminum foil to prevent excessive browning)
Garnish with pecans.