I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Saturday, November 13, 2021

Southern Sweet Potato Pie

2 cups cooked and mashed sweet potatoes (about one pound fresh)
1/4 cup butter (softened)
1 14 oz. can sweetened condensed milk (regular or fat free)
1 tsp. orange peel zest
1 tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. Vanilla
1/4 tsp. Salt
2 eggs
1 unbaked pie shell
Whipped topping to serve

Mix all filling ingredients in the bowl of an electric mixer on medium until everything is combined and there are no lumps. Pour filling into the piecrust and place the pie pan on a baking sheet and bake for 40 minutes at 350° or until the crust is golden brown and the pie has set. Place the pie on a wire cooling rack and let it cool completely.  Garnish with whip cream or whipped topping, if desired.   


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