Former Kansas City Chiefs linebacker/defensive end Bobby Bell was a Chief from 1963-74 and was a key player in the two AFL champions that the Chiefs won in 1966 and 1969. Bell also was named to the all-time AFL team and was named to six AFL all-star games and three NFL Pro Bowls.
One of Bell's favorite foods growing up to have for special occasions was sweet potato pie, and the Super Bowl certainly counts as a special occasion. Here is the recipe he and his family used:
2 1/2 pounds sweet potatoes (about 4 medium sweet potatoes)
2 sticks unsalted butter, softened
1 1/2 cups sugar, or less to taste
1 (14-ounce) can sweetened condensed milk
4 large eggs, plus 1 large egg yolk, lightly beaten
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teasppon cinnamon
2 (9-inch) pie shells, unbaked
Special equipment: pressure cooker
Preheat oven to 400°F.
Peel sweet potatoes and cook in pressure cooker until tender. Alternatively, boil sweet potatoes in water until tender when poked, about 20 minutes. Run under cold water until cool enough to handle, then peel.
Put the cooked potatoes through a food mill. Using electric mixer, mash potatoes. Blend in butter, sugar, sweetened condensed milk, 4 eggs (1 at a time), vanilla, nutmeg, and cinnamon.
Brush the pie crusts with beaten egg yolk and bake 3 to 4 minutes to seal the crusts. Let cool, then pour filling mixture into pie shells and bake 10 minutes. Reduce heat to 350°F and bake 40 to 45 minutes more, or until set.
This pie freezes well.
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