Veronica’s Sweet Potato Pie


Veronica Smith (2015), Mt. Holyoke College

"This recipe holds a lot of love and is very yummy to eat during the holidays. I help my mom make about 20 of them every Thanksgiving and Christmas. We stay up until 2:00 or 3:00 in the morning, so we can give them to friends and neighbors during the holidays. This year, I was able to pass this love on to my roommate and her family. I was away at college this year, and I spent my Thanksgiving with them in Maine." Veronica, December 2015   INGREDIENTS 4 Red yams                                                                        1/8 tsp salt 1 stick of butter (=1/2 cup)                                             1 Tbsp flour 4 large eggs (beaten)                                                        ½ tsp nutmeg (to taste) 1 can of evaporated milk                                                  1-2 tsp cinnamon 1 small carton heavy whipping cream                           ¼ tsp ground cloves 1 tsp vanilla                                                                          1 cup of sugar (to taste) 2 Deep Dish Pie Shells   PREPARATION Preheat oven to 350-375. Boil yams in their skins for 40-50 minutes or until soft. Run cold water over the yams, peel, and remove the strings. Break yams apart into a mixing bowl, add butter, and mix well with mixer. Stir in beaten eggs, evaporated milk, heavy cream, vanilla, salt, flour, nutmeg, cinnamon, cloves, and sugar. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust. Bake at 350/375 for 55-60 minutes or until you insert a knife into the pie, and it comes out clean. Pie will puff up like a soufflé but will sink down as it cools.