HOW TO STORE HALF A SWEET POTATO RECIPES

Steps:

• I discovered Vanilla Bean paste several months ago, and was so pleased with the results that I have been using it every since. It is the consistency of a thick syrup, and has the little black specks in it, like the actual vanilla bean, and to me it packs a lot more flavor, so I bought a 32 oz. size because it was more economical. But you can use vanilla extract if you don't have the paste. I NEVER USE IMITATION VANILLA BECAUSE IT DOES NOT HAVE ENOUGH FLAVOR for my taste.
• Add the sweet potatoes to a large pot and cover with water, and cook until potatoes are tender, about 25 minutes or so.
• Preheat oven to 350 degrees F. Allow potatoes to cool long enough so you can peel them then add to a large bowl. Add 1 stick of butter to potatoes while still hot. If not hot enough nuke them in the microwave till they are hot enough to melt the butter.
• Beat potatoes with a hand mixer to melt butter, then remove any strings that wrap around the blades of the beater from the sweet potatoes. May need to repeat several times.
• In a medium size bowl, add the sugar, Wondra flour, salt, nutmeg, cinnamon, and stir to blend.
• Add the sugar alternately to the potatoes
• with the evaporated milk, beating well after each addition
• Add lemon Extract and Vanilla Bean paste. Beat until it is blended.
• Add eggs and beat well to blend. Scrape down sides of bowl with spatula, and beat again until blended.
• Pour filling into prepared Pie Crust. Then place in preheated 350 degrees F. oven and bake for 1 hour, center of pie will shake slightly but will settle upon cooling. Cool then refrigerate
• Cut and serve when cooled. Top with cool whip and chopped nuts if desired or serve plain. Will add a picture real soon.