Rose McGee’s Sweet Potato Comfort Pie

Rose McGee’s Sweet Potato Comfort Pie
Ingredients (makes one 9” pie and one to two loaves of bread):
- 4 medium size sweet potatoes, cooked
- 2 cups granulated sugar
- ½ cup brown sugar
-1 stick of butter, melted
-2 eggs, lightly beaten
-1 teaspoon ginger
-1 tablespoon nutmeg
-1 tablespoon cinnamon
-2 tablespoons vanilla extract
-1 cup milk (whole, evaporated or condensed)
-1 teaspoon lemon extract
-2 unbaked pie shells

Directions: (use a hand-mixer or KitchenAid™ type mixer) In a large mixing bowl, mash the cooked sweet potatoes. Blend
in sugar. Blend in eggs. Blend in melted butter. One at a time, add next 6 ingredients; mix well. Pour into pie shells. Preheat oven at
400 degrees; then reduce heat to 350 degrees. Bake for 60- minutes. Remove from oven. Allow pies to set (firm) for at least 30 minutes.
Eat warm or allow to cool longer before eating. Note: Sweet potato pie can be left at room temperature up to two days without
refrigeration. Can be refrigerated up to one week and remain fresh. Can also be frozen.