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   PID: Synchronet 3.21a-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
   TID: SBBSecho 3.30-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sweet Potato Pie   
    Categories: Pies, Pastry, Vegetables, Dairy, Spices   
         Yield: 6 servings   
       
              Dough for single-crust pie   
     1 1/2 lb Sweet potatoes (2 med) ;   
              Peeled, diced   
       1/3 c  Butter; softened   
       1/2 c  Sugar   
         2 lg Eggs; lightly beaten   
       3/4 c  Evaporated milk   
         1 ts Vanilla extract   
       1/2 ts Ground cinnamon   
       1/2 ts Ground nutmeg   
       1/4 ts Salt   
              Whipped cream; opt   
       
     Set oven @ 425ºF/218ºC.   
        
     On a lightly floured surface, roll dough to a 1/8" thick   
     circle; transfer to a 9" pie plate. Trim crust to 1/2"   
     beyond rim of plate; flute edge. Refrigerate while   
     preparing filling. Place sweet potatoes in a medium   
     saucepan; add water to cover. Bring to a boil. Reduce   
     heat; cook, uncovered, until tender, 13-15 minutes.   
     Drain potatoes; return to pan. Mash until very smooth;   
     cool to room temperature.   
        
     In a bowl, cream butter and sugar. Add eggs; mix well.   
     Add milk, 2 cups mashed sweet potatoes, vanilla,   
     cinnamon, nutmeg and salt; mix well. Pour into crust.   
     Bake for 15 minutes. Reduce heat to 350ºF/175ºC; bake   
     until set or a knife inserted in the center comes out   
     clean, 35-40 minutes. Cool on a wire rack. If desired,   
     serve with whipped cream. Refrigerate leftovers.   
        
     North Carolina Sweet Potato Commission   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Lemon and cinnamon make it Greek.   
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