About the Recipe
I know this is wrong but there is no picture of this pie! By order of Black sister code, I am not allowed to make sweet potato pie without my sister! With all of our family matriarchs passed away, we bake these pies together now and remember all the women that taught us, fed us and pour tradition into us!
2 pre-made, store bought pie crusts (not graham cracker)
4 cups mashed sweet potato (4 large sweet potatoes)
1 cup granulated sugar
4 large eggs
1½ cup evaporated milk
1/2 cup unsalted, virgin butter, room temperature
3 tablespoons unsalted, cannabis butter, room temperature
2 teaspoons vanilla extract (go for quality on this one)
1 teaspoon cinnamon
1 teaspoon nutmeg (Use the whole nut and grate it yourself. You’ll thank me later)
Roast your sweet potatoes skin on, about an hour. They are ready when you can push in a butter knife with little resistance. Let cool, peel the skin and mash in a separate bowl.
In a large mixing bowl cream all of the butter and sugar together. I use a hand mixer here to really give some fluff to the pie. Add eggs, mix well.
Add remaining ingredients to the mixing bowl and combine.
Pour into the UNBAKED pie shells.
Bake at 350 degrees for 45 minutes or until a knife inserted comes out clean.