This was the first sweet potato pie recipe I used when I was just learning to cook.  I have used it every time since then.  Why?  Because, if it ain't broke, don't fix it!

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This pie recipe is located in the Deep Creek Baptist Church cookbook, Our Country Kitchen Favorites,  that was published in 1983.  It was submitted by my Aunt Faye.

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Aunt Faye is a great cook and always had some of the best desserts around.  I remember many childhood days sitting on the bench of the long farm table inside her kitchen watching her as she made pound cakes, pies and other desserts.  For years, she has organized a bake sale for the local fire department and I would be willing to bet that she has baked more cakes and pies than the bakeries in town.  She doesn't cook very much anymore because her three girls have taken the reigns; however, I bet she can make this pie as well as her pound cakes blindfolded!

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This sweet potato pie is creamy, sweet and always delicious!  The original recipe calls for two frozen (regular size) pie shells, but you can also use the refrigerated pie crusts that roll out.  I only make one modification to this recipe.  I tend to go a little heavier on the vanilla because I love the flavor, but I am providing the recipe in its original form.

 

If you decide to use a deep dish pie shell, you will need to double the recipe.  These pies are usually about an inch thick, so if you prefer a thicker pie, just double up!

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Ingredients

2 cups mashed sweet potatoes

2 eggs

1 small can evaporated milk

2 cups sugar

1 stick margarine or butter melted  (If you use margarine, don't use the cheap stuff.  It won't turn out the same.)

1 tablespoon flour

1 teaspoon vanilla