FROM THE MOTHER OF ARTHUR MITCHELL, CO-FOUNDER OF DANCE THEATRE OF HARLEM
SERVES:
ABOUT 8
PREP TIME:
20 MIN
TOTAL TIME:
1 HR 40 MIN
INGREDIENTS
1 pound sweet potatoes, peeled
¼ cup butter or margarine
¼ cup of brown sugar (packed)
½ can condensed milk
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon salt
2 eggs
1 (9-inch) homemade or unbaked pie crust
¼ cup butter or margarine
¼ cup of brown sugar (packed)
½ can condensed milk
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon salt
2 eggs
1 (9-inch) homemade or unbaked pie crust
DIRECTIONS
Cook sweet potatoes in boiling water, covered for 30 minutes or until tender. Drain.
Beat sweet potatoes and butter at medium speed with an electric mixer until smooth. Add eggs and the rest of the ingredients, beating well. Pour mixture evenly into the piecrust. Bake at 350 degrees F (175 degrees C) for about 40 - 50 minutes or until golden brown. A knife inserted in center should come out clean.
Cool and garnish as desired. Store leftovers covered in the refrigerator.
