My first-born, Isaiah, missed out on the grand-parent experience, and I’ve always felt somewhat bad about that. My folks passed away at an early age, as did his dad’s father. And though the time they had together was limited, he DID get to know his dad’s mother, and she absolutely adored him!

One of her gifts to him was his love of sweet potato pie. His grandmother had been born and raised in Louisiana and brought this southern treat with her when she and her husband moved out to the west coast in the 1950’s.

When he was young, he was quick to tell me my attempts were good, but not quite like his grandma’s, by now I think I’ve got it nailed. It’s a must-have for every holiday dessert table and it puts in an appearance for birthdays and other celebrations too.

It’s a lot like pumpkin pie, and yet, uniquely it’s own. Give it a try!

Ingredients:

• 2 lbs sweet potatoes, baked and mashed

• 1 cups granulated sugar

• 1 cup brown sugar

• 1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) evaporated milk

• 1 teaspoon vanilla

• 4 eggs, beaten

• 2 tablespoons pumpkin pie spice

• 1/2 cup of butter (4oz)

• 2 large pie shells, unbaked

Instructions:

1. Mix warm mashed sweet potatoes, sugar, butter, and evaporated milk until well blended.

2. Add vanilla, eggs, and pumpkin pie spice; mix well.

3. Pour into the prepared pie shells.

4. Bake at 350 degrees for about one hour, until set.

Share with friends and family!