Almost every recipe I see for Sweet Potato Pie calls for the addition of cinnamon, cloves, ginger, nutmeg--the pumpkin pie spices. As a girl growing up in Alabama, I don't remember my Grandmother's and my Aunties' Sweet Potato Pies tasting like my Mother's pumpkin pie (and she makes the best).
Aunt Ruby made the best Sweet Potato Pie. She also made the best ice tea, which she made with loose tea then strained into a pitcher. Hers was the perfectly sweetened tea, not too sweet, just right. And she served it over crushed ice.
I remember her sweet potato pie simply tasting like sweet, buttery, vanilla scented sweet potatoes. Delicious!
Her recipe calls for the addition of light Karo syrup. Karo syrup is an old-fashioned corn syrup, used to soften texture, add volume, prevent crystalization of sugar, and enhance flavor. It is not to be confused with the high fructose corn syrup of today, though still widely available in grocery stores.
Aunt Ruby's Sweet Potato Pie
1/2 cup butter
1/2 cup light brown sugar
1/4 cup light Karo syrup
2 eggs, beaten
1 can evaporated milk
3 cups cooked, mashed sweet potatoes
2 tsp. vanilla
1/4 tsp. salt
1 unbaked 9-inch pie crust
Preheat oven to 375 degrees. Cream butter, brown sugar and syrup together. Add eggs and stir. Add sweet potatoes and mix well. Stir in the milk, vanilla and salt, making sure all ingredients are thoroughly mixed. Pour into the pie shell and bake 40 minutes, or until a knife inserted in the center comes out clean. Dust top with freshly grated nutmeg if desired.