SWEET POTATO PIE
Prep time:20 minutes. Cook time:2 hours. Makes 2 pies, 8 servings per pie.

In creating this recipe, Bettye O. Williams aimed for a "pie that would be delectable." Her recipe is now used to make the hundreds of pies sold at the annual Sacramento Sweet Potato Pie Festival.

Ingredients:

2 cups (1 lb.) sweet potatoes
1/2 cup (1 stick) butter
2 cups sugar
1/4 teaspoon salt, optional
1/2 to 1 teaspoon nutmeg
1/4 teaspoon ginger
3 eggs, well-beaten
1 cup half-and-half milk
1 tablespoon vanilla (or brandy)
1 tablespoon lemon juice (needed to preserve coloring)
2 8-inch refrigerated pie shells

Instructions:

Preheat oven to 350 degrees. Bake sweet potatoes on a baking sheet or a piece of foil for one hour, or until syrup starts to run out of them. Peel and mash the potatoes.

Heat oven to 375 degrees.

In a large bowl, beat the butter, sugar, salt, nutmeg and ginger at medium speed. Beat in the sweet potatoes until creamy. Beat in the eggs. Beat in the half-and-half milk, vanilla and lemon juice, separately and slowly.

Spoon the mixture into two unbaked pie shells.

Bake at 375 degrees for one hour, or until a knife inserted in the center comes out clean.

Cool to room temperature before serving. Store in the refrigerator or freezer, well-covered.

Sweet Potato Pie 2

2 Pie Shells
5 Medium Sweet Potatoes
1 Cup Sugar
3 Eggs
1 Tsp. Cinnamon
1 Tblsp Vanilla Flavoring
1/2 Cup Sweet Milk
3/4 Stick Margarine

Prick bottom and sides of two pie shells with fork. Put in preheated 400 degree oven for about 5 minutes or until just beginning to brown. Remove from oven and let cool.

Boil 5 Medium Sweet Potatoes in jackets until tender. Let cool and peel.

Mash potatoes, add rest of ingredients and mix well. Put into pie shells and bake in 400 degree oven until brown (about 45 minutes). For variations, add nuts (pecans or walnuts) to mixture and/or sprinkle with coconut on top.
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