Student Writing -- Marcelle Krivjanick, Sweet Potato Pie Recipe

(Here is another example of our student writing. Today we have a great recipe created by SVDP-ALC student Marcelle Krivjanick for homemade sweet potato pie. This should be really nice for Mardi Gras Season which will come soon here in New Orleans! Marcelle [see photo] is a new student writer here at SVDP-ALC.
-- Adrian)

Cameron’s Homemade Sweet Potato Pie
By Marcelle Krivjanick

Ingredients

1. Two 8" pie shells
2. One can of cream (evaporated milk)
3. Six large sweet potatoes (fresh, not canned)
4. Nutmeg (one teaspoon)
5. Butter (half of a stick)
6. Vanilla extract (teaspoon)
7. Sugar or sugar substitute (about one cup, to taste)
8. Eggs (four)
9. Cinnamon (one or two tablespoons)
10. Baking powder (teaspoon)

How to Cook

OK, peel the potatoes and boil until tender. Drain all water and mash them. (I like to use an electric mixer to make the potatoes creamy. If you don’t have a mixer, use a potato masher until creamy.)
Add one to one and half cups of sugar to taste. Add about one teaspoon of nutmeg. Add one to two tablespoons of cinnamon and about 3 or 4 eggs. Then add ½ can of cream and ½ of a stick of soft butter.
Add one teaspoon of vanilla extract.

Mix all of the ingredients until it is nice and creamy. And last, add one teaspoon of baking powder. Mix well.

Let the pie shells get to room temperature. Add the mix to the pie shells, and let them bake for 30 to 45 minutes at 375 degrees until the pie shells are golden brown around the edges.
Then, it is done. Let it cool for half an hour to an hour. Now enjoy!