Originally published here: www.johnwilmot.com/recipes/sweetpotatopie.html
This recipe was given to me by my aunt, who got it from her daughter, who got it from her step-grandmother, Nanny Stancil. It’s plain looking as deserts go, but delicious and wholesome in a farm wife sorta way. Easy too.
SUGGESTIONS This pie is much better the next day. Make it at least 24 hours in advance. Serve at room temperature. Do not try to tart up this pie with whipped cream or any such nonsense. It is best plain.
# 2 cups yams (not actual sweet potatos), (about 2 large)
# 1/2 cup butter (or whatever)
# 2 eggs
# 1 cup sugar (can be reduced)
# 1/2 cup evaporated milk
# 1 tsp. vanilla
# pinch nutmeg & pinch cinamon to taste
# 2 pie shells
# Microwave yams for about 7 minutes each (depending on your machine) until cooked thoroughly (test for softness with a fork). Allow to cool. Scoop out insides from the skin. Mash. (Or instead, if you prefer the stovetop: Peel & cut yams across grain. Do not quite cover the pieces in water, then cook until dry. Mash.)
# Melt the butter (or whatever).
# Add all ingredients (except crust) to yams and mix.
# Pour the resulting bright orange mixture into pie shells & bake at 350 degrees for 45-60 mins.
# Allow pie to cool to room temperature before eating.