Ms. Shirley's Award-winning Sweet Potato Pie


Pie Crust

- 2 cups flour

- 1 cup shortening

- 1/2 cup water

- 1/2 tsp. salt


Mix flour and salt, then add shortening.  Mix with a fork until particles are the size of a pea.

Add water and stir together.

Chill dough for 15 minutes, then roll out onto a floured board.  Cut dough into a large circle and press into pie pan.


Pie Filling

- 5 Medium sweet potatoes (baked and peeled)

- 1 1/2 sticks of butter

- 1 cup sugar (more or less to taste)

- 1/3 tsp. ground nutmeg

- 1 cup evaporated milk

- 3 eggs

- 1 tbsp. flour

- 1 tsp. pure vanilla extract


Preheat oven to 350 degrees.

In a medium bowl, add WARM peeled sweet potatoes and butter.  Beat with a mixer unitl most lumps are gone.

Add milk, eggs, vanilla, and mix.

Add remaining ingredients and mix WELL, until batter is smooth, thick, and no longer stringy.  (Batter should be nice and thick, but not too thick to handle.  Adjust with evaporated milk as needed.)

Bake for 20 minutes or so, until pie is done and the top is slightly brown.