(From Vinnie Ann “AJ” Jackson)

I’d like to dedicate this post to my brother-in-law Charlie Bullock. He passed away at the age of 87 on March 13, 2013, the morning we posted his recipe for cough syrup (also see his remedy for diarrhea relief). He was born and raised in the hills of Alabama, and was a down-to-earth kind of guy with a great sense of humor. I’ll miss him. This photo of Charlie was taken years ago, but I never thought it looked quite like him – he’s wearing his teeth. Charlie carried his teeth in a shirt pocket everywhere he went but hardly ever put them in, even to eat. He grew his own sweet potatoes and one of his favorite desserts was Sweet Potato Pie. Try this recipe out and let us know what you think.

Sweet Potato Pie

• 1 lb sweet potato
• 1/2 c butter, softened
• 1/2 c white sugar
• 1/2 c brown sugar
• 1/2 c evaporated milk
• 2 eggs
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 tsp vanilla extract
• 1 (9 inch) unbaked pie crust

Boil the sweet potato whole (in skin) for 40 – 50 minutes, or until done. Run cold water over the sweet potato and remove the skin.

Cut up the sweet potato in a bowl. Add butter and mix well with a mixer. Stir in sugar, milk, eggs, spices, and vanilla. Beat on medium speed until smooth, and pour the filling into an unbaked pie crust.

Bake at 350° (175° C) for 55 – 60 minutes or until knife inserted in the center comes out clean. The pie will puff up and then sink down as it cools.