Anyone out there with an authentic southern sweet potato pie recipe?

Sweet Potato Pie





Preheat oven to 425





2 cups cooked sweet potatoes, mashed


1 tsp. vanilla extract


1/4 tsp. salt


8 Tbsp. sweet butter, melted


1 tsp. lemon juice


1 tsp. cinnamon


1 tsp. nutmeg


3 Tbsp. flour


1 1/2 cups sugar


2 eggs, lightly beaten


1 cup whole milk


9'; pie shell, unbaked





Directions


Warm the milk and the mashed up potatoes together. Add the melted butter, salt, sugar, lemon juice and spices.


Mix in the eggs and blend thoroughly. Sprinkle the flour on top and then mix in until just blended.





Pour batter into the pie shell and bake at 425 for 10 minutes. Then reduce the heat to 350 and bake an additional 30 minutes or until the pie filling firms.Anyone out there with an authentic southern sweet potato pie recipe?
INGREDIENTS


1 (1 pound) sweet potato


1 cup butter, softened


1 cup white sugar


1/2 cup heavy cream


2 eggs


1/2 teaspoon ground nutmeg


1/2 teaspoon ground cinnamon


1 teaspoon vanilla extract


1 (9 inch) unbaked pie crust





DIRECTIONS


Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.


Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, cream, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.


Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.Anyone out there with an authentic southern sweet potato pie recipe?
2 cups peeled, cooked sweet potatoes


1/2 cup sugar


1 1/2 stick melted butter


2 eggs


1 teaspoon vanilla extract


3/4 cup evaporated milk


1 can condensed milk


9-inch unbaked pie crust





Preheat the oven to 350掳F.





For the filling, combine the potatoes, sugar, the butter, eggs, and vanilla. Mix thoroughly. Add the evaporated and condensed milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue/cool whip.





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You can also add 1/4 tsp of cinnamon if you like. I usually leave it out. I think it tastes better without it.





To get a more buttery taste, of course, add more butter. I usually use around 2 1/2 sticks.