SWEET POTATO PIE
'When our founder, Mary McLeod Bethune, needed money in 1904 to keep the school doors open she baked and sold Sweet Potato Pies. This is her recipe,' writes Dorothy I. Height in 'The Black Family Reunion Cookbook' from the National Council of Negro Women (Memphis, Tenn.: Tradery House/The Wimmer Companies). 9 medium sweet potatoes orSkip to next paragraph
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yams (about 4 pounds) 1 cup butter, softened 1/2 cup granulated sugar 1/2 cup firmly packed brown
sugar 1/2 teaspoon salt 1/4 teaspoon nutmeg 3 eggs, well beaten 2 cups milk 1 tablespoon vanilla Pastry for 3, 9-inch crusts
Boil sweet potatoes until tender. Drain, peel, mash. Pre-heat oven To 350 degrees F.
Combine butter, granulated sugar, brown sugar, salt, and nutmeg in large bowl. Using an electric mixer, beat at medium speed until creamy. Beat in sweet potatoes. Beat in eggs. Slowly beat in milk and vanilla. Spoon into 3 unbaked pie shells (about 4 cups per shell). Bake for 50 to 60 minutes or until set. Cool to room temperature before serving. Store in refrigerator. Makes 3, 9-inch pies. (Recipe may be reduced to make one pie.)