Sweet Potato Pie
6 medium sweet potatoes
1/2 pound butter
31/2 cups sugar dash of nutmeg
1/2 teaspoon allspice (or 1 teaspoon vanilla extract)
1 cup milk (or 1 can evaporated milk)
4 9-inch pie crusts
1. Peel sweet potatoes and cut into 1/4-inch squares. Cover with water, boil until tender, then drain.
2. Preheat oven 400F.
3. Mash potatoes in a bowl with a fork until smooth. Beat in butter, sugar, nutmeg, and allspice or vanilla. Add milk in small quantities until the filling reaches the proper consistency, similar to pumpkin pie filling (firm but not too thick). If filling seems too soft, do not use all of the milk. Pour into crusts.
4. Bake for 20 minutes, until crust is brown, then reduce heat to 350F and bake for 15 minutes more (less for a gas oven).
Recipe source: From the Smithsonian Folklife Cookbook, 1991, Kathrine S Kirlin & Thomas M Kirlin