Sweet Potato Pie
Yields two pies


2 to 3 pounds sweet potatoes
4 Tablespoons fresh lemon juice
½ stick butter
3/4 cup sugar
2 teaspoons vanilla extract
¼ teaspoon allspice
½ teaspoon cinnamon
1/8 teaspoon fresh grated nutmeg
4 eggs
½ to 3/4 cup cream OR milk
pinch fresh grated nutmeg


Bake sweet potatoes on baking sheet covered and tucked with foil until potatoes are completely soft to the touch. Peel each potato while hot and put in large mixing bowl. Any juices that have accumulated on baking sheets should be scrapped up and added to potatoes in bowl. Add butter, sugar, lemon juice, extract and spices. Taste at this point and adjust spices and sweetness to your preference. Although you want a sweet filling the tart counterbalance of the lemon juice makes for a real tasty pie. Make a custard with the eggs and milk OR cream. Add pinch of fresh grated nutmeg. Take 1/3 of sweet potato puree and mix (temper) with 1/3 of custard. Add more filling and custard and mix and taste. It is important to taste as you add filling or custard so that the custard does not dilute the flavor of the sweet potatoes. You add custard to lighten the mixture, not alter the taste. Once you find your hit, fill unbaked, pricked pie crusts and bake at 375° F for 45 minutes to an hour depending on how deep your pie pans are. The baked pie should spring back when touched in the center.