Forrest City Sweet Potato Pie

Forrest City ARKANSAS!!! That is where my mom is from, so why wouldn’t I name my favorite dessert after my Dollie B.? Thanksgiving being my favorite holiday of the year, the most exciting thing about it growing up as a child was my mom letting me lick the spoon and bowl with the left over pie filling…MMMMM good! What better way to pay tribute the woman who taught me all the things I know about the kitchen, than with her famous sweet potato pie, Roni Style!

6 medium size sweet potatoes (3 per pie)
2 tbsp of nutmeg
2 tbsp of vanilla flavoring
Tsp of salt
Pinch of baking powder
2 cups of sugar
Can of Carnation milk
1 stick of butter
4 eggs

Note: This recipe makes two pies. The breakdown for each pie is 3 potatoes and 1 of each dry ingredient. Therefore if you are making more than two pies adjust the measurements as necessary

Boil the sweet potatoes in a pot until they are soft and tender. Take them out of the water and let them cool in a large bowl (you will use this same bowl to mix all of your ingredients).
Once the sweet potatoes are cool break them apart, removing the skin. Add your butter and mix well. Follow up with the eggs, sugar, nutmeg, vanilla and milk. Mix all ingredients well but make sure that the filling is still a bit lumpy. This will ensure that you have a thicker filling when it is ready to eat!

Preheat oven to 350 degrees. Take your pie crust and poke holes on the bottom and sides of the crust to make air holes so that the pie can breathe when baking. Before placing the filling in the pie crust, place the pie crust in the oven for 3-5 minutes and remove from oven. Place filling into the pie crust and place on oven rack. Bake at 350 for about 50mins to an hour. Let pie cool and get ready to enjoy this down home southern warmth of goodness!