Aunt Joyce’s Sweet Potato Pie

Since I started making this pie, it has become my favorite, replacing the pumpkin pie in our house.

This recipe came to me from my Aunt Joyce.  She is the most beautiful Southern Lady that I have ever met.  A wonderful cook, a great mother to her boys and grandbabies, kind, loving and all the other adjectives you can think of to describe the perfect southern lady.  Love you Aunt Joyce and thanks for the recipe!!

Aunt Joyce’s Sweet Potato Pie

4 large red sweet potatoes, baked, peeled, and mashed

2 c granulated sugar

2 T flour

2 large eggs

2 t vanilla

2 sticks butter, melted

1 – 12 oz. can of evaporated milk

Add each ingredient listed above, in order, mixing well before adding the next item.  Pour into a pie shell and brush the edges of the pie dough with a beaten egg/water mixture for a nice golden brown crust.  Bake at 400 degrees F for 10 minutes, then lower the temperature to 350 degrees F and bake an additional 30 – 40 minutes.

NOTE:  this recipe will make three regular size pies.  I use a deep dish pie plate so I only get one pie.  I put the left over custard in a separate dish, top with marshmallows, and bake it to serve with the meal.  No one will mind having this treat twice at one meal.