I am so proud of this recipe, the inspiration for this was my mom Luevenia. My mom grew up in a coal mining town in Wheeling WV, her dad, granddad, uncles, and brothers were all coal miners. So, she was literally a coal miners’ daughter. My mom’s family raised their own food, they had a few cows, chickens, and pigs. Also, they grew their own vegetables So, she came up on farm fresh foods. Everyone that new my mom would say that she was an excellent cook, and during the holiday’s our home would be swarmed with family and friends just to get some of Lue’s good cooking.
We loss my mom in the fall of 2020, she was 97 years of age when she left us, and I thought that I would share her well know Sweet Potato Pie recipe with you. I’ve learned over the years to duplicate her pie filling but, I am not a good pie crust maker so, I used Pillsbury Pie Crust which taste as close to my mom’s pie crust as you can get. Throughout this site I will be sharing more of Lue’s recipes
The way my mom taught me to make her pie filling was to never use Cinnamon in Sweet Potato Pie, she said that the Cinnamon cuts the real taste of the sweet potato because of the strength of it, so she only uses Nutmeg. One day I did put Cinnamon in this recipe, just to see what she was talking about, and I did not like it at all. She was right! The Cinnamon did take away from the Sweet Potatoes, Mother does know best.
View the below video, the batter is extremely easy to make and I believe that you will like this as much as I do. The eggs, butter and evaporated milk makes a custard of the potatoes when it is baked. Let me know in the comments below how yours turned out.
LUE’S SWEET POTATOE PIE
THIS WILL MAKE 2 PIES
4 LARGE YAMS
1 ½ STICKS OF BUTTER (SOFTENED)
1 CUP OF WHITE SUGAR
1 CUP OF LIGHT BROWN SUGAR
2 TEASPOONS OF NUTMEG
2 TEASPOONS OF VANILLA EXTRACT
1 CUP EVAPORATED MILK
2 PIE CRUSTS – REFRIDGERATED NOT FROZEN
WHIPPED CREAM (OPTIONAL)
PREHEAT OVER TO 375
WASH & BOIL YAMS IN SKIN UNTIL TENDER about 30 mins – DRAIN YAMS AND LET COOL - PEEL YAMS
IN LARGE MIXING BOWL WITH HAND MIXER, BEAT YAMS ON LOW FOR 15 SECONDS, RINSE OFF BEATERS TO REMOVE POTATO STRINGS
ADD BUTTER, “BLEND” ADD EGGS, “BLEND” ADD WHITE SUGAR & BROWN SUGAR.
BEAT FOR 10 SECONDS TO BLEND
ADD NUTMEG, VANILLA “BLEND”AND EVAPORATED MILK “BLEND” FOR 10 MORE SECONDS
ADD PIE CRUST TO PANS, CRUMP EDGES
ADD PIE FILLING
BAKE FOR ABOUT 45-50 MINS UNTIL THE CENTER OF THE PIE IS FRIM TO THE TOUCH
LET COOL ADD WHIP CREAM AND ENJOY! THIS PIE ALSO TASTE GOOD WHEN REFRIDEGERATED.