Mama Loretta’s sweet potato pie from Aretha Frison
- 2 medium sweet potatoes (about 1 1/4 pounds)
- 1/2 stick (1/4 cup) butter
- 3/4 cup sugar
- 3/4 cup whole milk
- 3 large eggs
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
- 1 unbaked 9-inch pie shell
Preheat the oven to 350°F.
Check the sweet potatoes with a fork and roast them on a baking pan in the middle of the oven until very tender, about 1 1/4 hours. Cool to room temperature.
Raise the oven temperature to 400°F, and place the baking pan on the bottom rack.
Remove the skin from potatoes and discard. Mash the sweet potatoes in a bowl with a fork until smooth. Melt the butter in a small saucepan and stir in the sugar. Add the melted butter mixture to the sweet potatoes with the milk and the eggs, and beat with a whisk or mixer on low until smooth. Whisk in the remaining ingredients (the filling will be quite liquid). Pour the filling into the pie shell.
Place the pie on the heated baking pan on the bottom rack of the oven and bake until the filling is brown and set, for about 40 minutes. Remove the pie and let it cool.