This issue’s recipe was submitted by Ruby Steward
Sweet Potato Pie
Many may not realize or know that the Sweet Potato as a dessert has strong roots for Native American and African American history in North America.
Wild sweet potatoes were a staple for many and became a dessert when sugar started being produced for western Europeans. Though much like a pumpkin pie in the making, the flavor is distinct and when you taste it you know why children and adults still just say “Ummm”.
Preheat oven to 350 degrees
3 deep dish pie crusts
3 large sweet potatoes
½ cup butter or margarine
3 large eggs
1 can (12oz) condensed milk
1 cup skim milk
½ cup sugarmash
½ cup brown sugar
1 tsp each cinnamon and nutmeg (Other spices you like can be added as well.)
Boil, peel and mash the sweet potatoes. Beat all the other ingredients together and mix in the sweet potatoes. Pour into pie crusts and bake (45-55 minutes) until knife inserted in pie comes out clear. Now comes the good stuff…This pie can be made as sweet as you prefer. To assure my friends at church do not get too much sugar, I use the artificial sweetener for making this pie and it is sugar free. I use rice flour for the crust with olive oil and it is gluten free. If you use skim milk instead of condensed milk, the pie will not be as rich or fattening but you will get the flavor of the potato. If you do not use butter in this recipe, the baking time is less too.
Yes, so as you see, this recipe can be changed in so many ways that everyone can enjoy and they usually ask for more.