St. Johns November Newsletter DP_STM77201 November Newsletter (pages) | Page 9

RECIPE FROM THE CHEF
FA L L 2 0 1 8
SWEET
POTATO PIE
from the Turkey Shoot
Ingredients:
1 pound sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup of milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1, 9 inch, unbaked pie crust
Directions:
Boil sweet potato whole in skin for 40 to 50
minutes, or until done. Run cold water over
the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add
butter, and mix well with mixer. Stir in sugar,
milk, eggs, nutmeg, cinnamon and vanilla.
Beat on medium speed until mixture is
smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55
to 60 minutes, or until knife inserted in center
comes out clean. Pie will puff up like a souffle,
and then will sink down as it cools.
Chef
Burgin
9