Mom’s Sweet Potato Recipes (for Thanksgiving)

Mom's Sweet Potato Pie Back

With Thanksgiving coming up it’s time for some home cookin’.  This is 1/2 the recipe at the bottom of the back of the card.  Mix well and cook in buttered dish at 325 about 45 to 50 minutes until middle rises.  Move to bottom rack if you add the pecan topping.


I prefer it without the topping.  Also don’t be afraid to brown the edges, the sugars caramelize and get nice and gooey.


The interesting thing about all of Mother’s recipe cards is that she dated and credited them.  Also, how they changed over time and how her communication was really intended for her and intent is not always clear. There are a lot of secrets NOT on the cards.  For instance, she sweetens her sweet potatoes after they are cooked and peeled and still hot, adding 1 1/2 cups of sugar per quart.  Sweeten to your taste, I only use 1 cup.