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Miss Mittie's Sweet Potato Pie

Updated: Mar 30, 2020

(by Janie Braxton)


My mama, Miss Mittie, wasn’t taught to use measurements like tablespoons or ounces. A regular eating spoon was a measuring spoon. Store-bought measuring cups were used only once in a while. Cooking was done with “feelin’s” and whatever tools were on hand in the kitchen. You’ll get the idea of how Miss Mittie made her pies, and you’ll learn how to cook with “feelin’s” too.

4 - 6 large sweet potatoes or yams

6 - 12 eggs, beaten

1 - 1 1/2 lb. butter, melted

1 - 2 c. sugar

2 - 3 cans (4 oz. each) Pet evaporated milk

grated nutmeg, to taste

1 - 1 1/2 t. vanilla or lemon extract

self-rising flour

store-bought pie crust (Miss Mittie made her own but was happy to turn this part of pie-making over to the supermarket)

Put the sweet potatoes in a large pot and cover with water.

Boil until soft and tender.

Peel potatoes while they are still hot. (This is the secret of the flavors jelling together to give that “Yes, Lawd” taste.)

Place potatoes in a large bowl, and add eggs, butter, milk, sugar, nutmeg, and vanilla or lemon extract.

Add enough flour to bind the mixture.

Stir, stir, stir, until everything is well mixed and you have a beautiful bowl of sweet potato pie decadence.

Pour into piecrust.

Preheat oven to 350 F. and bake for 30 minutes, until edge of crust is turning golden brown. (Keep checking; nobody wants to eat burned piecrust.)


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