When I finally dug them on October 7 I was surprised at the yield- about 65 lbs. not including those I sliced with the spade. My next thought was "I need to make a pie." I was in luck because a Penzeys Spice catalog with a sweet potato pie recipe had just arrived! Family and co-workers gave it two thumbs up.
BilliJo’s Down-Home Sweet Potato Pie
(I got this recipe from a Penzeys Spices catalog; http://www.penzeys.com/)
2 C. cooked sweet potatoes (two medium-large sweet potatoes)
¼ C. (half-stick) butter
1 C. sugar (or one 14-oz. can sweetened condensed milk can)
1 15-oz. can evaporated milk
½ tsp. cinnamon
½ tsp. nutmeg
¼ tsp. allspice
½ tsp. vanilla extract
Preheat oven to 375 degrees F. Blend the sweet potatoes until smooth (I use an electric mixer). Add butter and blend. Add sugar and evaporated milk and blend. Add egg and spices and blend well. Pour into pre-baked pie shells and bake until firm and a toothpick inserted in the center comes out clean- about 45 minutes. Cut and serve when cool.
No Roll Pie Crust (for two crusts)
3 C. flour
2 tsp. sugar
1 tsp. salt
1 C. vegetable oi
1/3 C. milk
Put all ingredients in large bowl. Mix gently to combine. Divide in half and place each half in a regular 9-in. pie pan. Pat out evenly. Push the pastry up the sides and form an edge with your thumb and finger. Bake in a preheated 350 degree F. oven for 15 minutes. Remove, cool, and fill. Note: I omitted the pre-baking and the pie turned out great!