• Cooking Time: 25 min
• Servings: 2-3 pies
• Preparation Time: 45 min
• 5 LBS of Sweet Potatoes - Skin On
• 2 1/2 Sticks of Unsalted Butter
• 6 eggs
• 1 1/2 teaspoons of Vanilla Extract
• 1 1/2 teaspoons of Baking Powder
• 2-3 Pre-made Deep Dish Pie Crusts (in the refrigerated isle)

1. 1. Boil Sweet Potatoes with skin on until soft enough that a fork goes completely through. Approx. 30 mins
2. 2. Drain Sweet Potatoes and remove skin.
3. 3. Combine sweet potatoes, eggs, butter, vanilla extract and baking powder and beat with a mixer until smooth. (Remove beaters throughout the mixing time and run under warm water to remove the strings, approx. 2-3 times. Be sure to remove as many strings as possible.)
4. 4. When smooth and strings removed, pour mixture into pie crusts.
5. 5. Bake Pies at 450 degrees for 20-30 mins until brown. Be sure to check pies around the 20 min. mark to ensure they don't burn.
6. 6. Let cool and enjoy. It tastes good warm or cold.

This recipe is culturally important because it was my Granny's recipe. We have a tradition of big family holiday meals, that was started with my grandparents. I have so many wonderful memories of helping my grandmother crack the eggs and peel the potatoes for this pie. Now that my grandmother is no longer with us, we pass the recipe around during the holidays so everyone can have a piece of her at their holiday meal. Every time I make this recipe with my daughter, I think of her. It's a memory I hope to continue to pass down and someday I can make it with my grandkids. The picture is the one we pass around of the recipe written by my grandmother. I'm so excited to share it with my Ingram Family!