SWEET POTATO PIE RECIPE SOUL FOOD RECIPES

Steps:

• Boil the sweet potatoes until they are tender. Once potatoes are tender drain and allow them to cool before peeling and mashing. Blend your sweet potatoes in mixing bowl with a blender to remove strings.
• While you are cooking the sweet potatoes go ahead and place your butter on the kitchen countertop and allow to soften.
• After the potatoes are ready, go ahead and preheat your oven to 350.
• Next cream the softened butter with both sugars. Mix in the blended sweet potatoes and continue to mix while adding the eggs one at a time. Finally, add your milk, vanilla extract, nutmeg and salt and mix thoroughly.
• Finally, pour mixture evenly into your three frozen unbaked pie shells. Bake for 1 hour and 30 minutes at 350 degrees on your center oven rack.

Steps:

• Preheat the oven to 375 degrees F. Put the sweet potatoes on the oven rack and bake until fork-tender, about 45 minutes. When the potatoes are finished cooking, let cool slightly, about 5 minutes. Slice them open lengthwise and scrape out the flesh with a fork into a large bowl. Increase the oven temperature to 400 degrees F.
• Add the granulated sugar, milk, eggs, vanilla and salt to the bowl with the sweet potatoes. Mash the mixture with a potato masher until combined and slightly lumpy-you don't want it to be perfectly smooth.
• Now, in a separate bowl, mash the brown sugar, pecans, flour and butter with a pastry cutter or fork until thoroughly combined. The mixture should resemble a crumble.
• Spread the sweet potato mixture in a 14-cup oval-shaped baking dish and sprinkle the crumb mixture all over the top. Bake until golden brown, about 30 minutes.