How to Make Aunt Vivian’s Sweet Potato Pie?

Ingredients

• For 8 servings,
• 3 lb large sweet potato(1.3 g), 4 potatoes
• 1 cup unsalted butter(225 g), 2 sticks, melted
• 2 ½ cups sugar(500 g)
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 4 large eggs
• 1 tablespoon self-rising flour
• ¼ cup buttermilk(60 mL)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 3 pies frozen prepared pie crust, unbaked

Method

• Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
• Preheat the oven to 365˚F (185˚C).
• Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
• Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
• Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
• Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
• Cool the pies for 2 hours on a wire rack.
• Slice and serve.
• Enjoy!