What started out as Rose McGee's grandmother's recipe has evolved into Sweet Potato Comfort Pie, a non-profit Rose started with the goal of building community and starting important conversations about racial justice.
Storage Tip: This pie can be left at room temperature for up to 2 days, refrigerated for up to 1 week, or frozen.
- 4 medium sweet potatoes, cooked
- 2 cups granulated sugar
- ½ cup brown sugar
- 2 eggs, lightly beaten
- 1 stick butter, melted
- 1 teaspoon ground ginger
- 1 tablespoon ground nutmeg
- 1 tablespoon ground cinnamon
- 2 tablespoons vanilla extract
- 1 cup milk (whole, evaporated or condensed)
- 1 teaspoon lemon extract
- 2 store-bought 9-inch pie shells
Preheat oven at 400˚F.
In a mixing bowl, mash the cooked sweet potatoes. Using a mixer, beat in both sugars, then the eggs, and finally the melted butter. Working with 1 ingredient at a time, beat in the ginger, nutmeg, cinnamon, vanilla extract, milk, and lemon extract.
Divide the batter between the pie shells, then place in the oven and lower the temperature to 350˚F. Bake for 60 minutes, then remove from the oven and let the pies set for at least 30 minutes. Serve warm or cool.