Magic Johnson’s Sweet Potato Pie
Source of Recipe
Earvin “Magic” Johnson, one of the leading basketball players of his generation, has been a busy man the last few years. Yet he and his wife, Cookie, and their three children find time to make and enjoy the sweet potato pie which his mom, Christine, created. “It’s been my favorite dessert since I was a kid,” recalls Magic. “What makes her version so special is its lightness.”
Who doesn’t know Magic’s own lightness? Wearing his No. 32 jersey, he delighted the crowds at Los Angeles Lakers’ games with his brilliant passing skills—and won their hearts with his unbridled enthusiasm. Now the powerhouse has created Magic Johnson Enterprises, a company devoted to business ventures that, in his estimation, have redeeming social values.
List of Ingredients
4 cups cooked sweet potatoes
2/3 cup evaporated milk
1 cup granulated sugar
1/3 cup packed light brown sugar
1/2 cup (1 stick) butter or margarine
2 eggs, lightly beaten
1 tablespoon lemon juice (optional)
1 tablespoon pure vanilla extract
1 teaspoon all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1 (9-inch) unbaked pie shell
Magic’s mom starts off with 4 cups of cooked sweet potatoes. She gets that amount by cutting up 2 or 3 sweet potatoes into 1-inch slices and then cooking them in simmering water until they’re just tender. Drain them and then measure them.
Preheat oven to 375°F. In a large bowl, with an electric mixer on low speed or with a wooden spoon, beat the sweet potatoes until they are smooth. Add the remaining ingredients, except the pie shell. Beat until well blended.
Spoon the sweet potato mixture into the pie shell. Bake about 40 minutes, or until a knife inserted 1 inch from the edge comes out clean. Let the pie cool 1 hour, then serve.
YIELD: 6 Servings