The Hutcherson Family Sweet Potato Pie Recipe

Ingredients (yields 1 pie):

2 sweet potatoes

1 stick of butter

1 egg

1/2 cup of sugar

1/2 tsp nutmeg

1 tbsp cinnamon

pinch of salt

1 frozen pie shell

Method:

Place the whole sweet potatoes in a pot, cover with cold water, bring to a simmer, and cook until the potatoes are done all the way through. You can poke them with a fork or knife every now and then to check if they’re ready.

Let the potatoes cool slightly and while they’re still warm you can easily remove the skin. Add the butter, egg, sugar, nutmeg, cinnamon and salt to the potatoes and blend together with a mixer until smooth. At this point you can give it a taste to see if you need a little extra sugar or maybe a dash more cinnamon.

Fill the pie shell and bake. Now this is where my memory of the recipe gets a little fuzzy, so I called my dad. He said to bake it at 325˚F for 20 minutes and then 375˚F until done, but he wasn’t 100% sure. So of course I couldn’t do exactly what my father said and I decided to tweak the time and temperatures a bit. I baked the pie for 45 minutes at 350˚F degrees and then another 30 minutes at 375˚F.  Let it cool for several hours or overnight.