Best Cooks Series

Highlighted foods & great cooks

We had Jessie's recipe on our website during November and December 2008 and erased it for the new January/February issue and what a mistake that was! There have phone messages and emails continuing to request the recipe...there is no doubt in my mind, the word has gotten out how really tasty this pie is!!

Jessie Myers Sweet Potato Pie

This recipe is for a 10-inch pie.

3 med. raw sweetpotatoes,

peeled and sliced
1 1/2 c. sugar
1/4 c. sugar
3/4 t. cinnamon
Dash of nutmeg
Dash of salt
1/4 c. self-rising flour
1 c. evaporated milk
1 stick margarine
Pastry:
2 c. all-purpose flour
3/4 c. Crisco
1 t. salt
Approx. 3/4 c. water
Mix 1/4 c. sugar quantity and 1/4 c. self-rising flour together and sprinkle half on bottom of pie crust.

Place sliced sweet potatoes in crust and sprinkle remaining flour/sugar on top of potatoes.
Add other sugar quantity, cinnamon, nutmeg and salt. Dot with 1/2 stick margarine. Place top crust on and seal by fluting crust. Brush top crust with 1/4 c. evaporated milk. Cut 3 slits in top crust and pour 1 c. evaporated milk over pie.
( I cut tiny slits around edge of crust for milk to soak in).

Dot with remaining margarine and bake at 375 degrees for approximately 1 hour or until
golden brown.