Sweet Potato Pie
By Yankee Magazine|May 23 2002|
We’re not sure how this traditional southern dish made it to a New England kitchen, but we’re glad it did!
Yield
6 servings
Ingredients
2 cups peeled and diced sweet potatoes
1 carton (4 ounces) egg substitute (or 2 eggs)
1 teaspoon vanilla extract
1 cup white sugar
2 tablespoons margarine or butter
dash of salt
1/2 cup milk
1/2 teaspoon ground nutmeg
1 unbaked 9-inch pie shell
Instructions
Boil the sweet potatoes in water to cover until tender. Drain and mash.
Preheat the oven to 350 degrees F. While the potatoes are still hot, add the egg substitute, vanilla, sugar, margarine, salt, milk, and nutmeg and mix well. Pour into the pie shell. Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Allow to sit for at least 10 minutes before serving.
Why egg substitute? Eggs are good for you and I use 4. Why only white sugar? Should be 1/2 white 1/2 brown. Needs more butter. I use a stick,melted. Good that you have nutmeg but you could add some lemon extract too. Milk is optional. Some people use it and some don’t.
I took the suggestion listed with the pie. I added lemon extract, 1 tsp. and will probably cut that in half the next time. The pie turned out excellent.
Used eggs instead of substitute. Used 1/2 teaspoon lemon extract. I used half brown and half white sugar.