Sweet Potato Pie is almost like Heaven coming down and creating a rainbow of happiness right on your tongue. I have a bit of a tradition among my friends of making Sweet Potato Pie for Thanksgiving and eating it the night before the big dinner. Typically what would happen is the pie would smell so good, and look so tempting we wouldn’t be able to resist it. And thus, we’d eat the pie and feel shame the next day. I’ve also been known to “house hop” for Thanksgiving and take pies as gifts for each house. Always a hit. Can’t say that I’ll show up somewhere empty-handed!
Here we go!
Sweet Lawd Sweet Potato Pie!
Prep Time: 1 hr 15 mins Cook Time 50-60 mins.
What you’ll need:
- 2 -3 Sweet Potatoes. Depends on their size. But about 1 lb.
- 1 stick room temp. Butter.
- 3/4 C White Sugar
- 1/2 C Light Brown Sugar
- 1/2 C Milk. I usually cook with 2% but for this I use whole
- 2 eggs
- Dash Cinnamon
- Dash of nutmeg
- 1 Capful vanilla extract
- 1 Frozen Pie Crust (You could make your own, but really it’s not worth it)
Preheat oven to 350º after you have boiled the potatoes.
In a large pot, boil the potatoes with the skin on for about an hour. Sometimes I cut the potatoes up to quicken this process. Eventually they will soften and the skin will fall right off the potatoes.
Use a masher or a fork to break the potatoes up. I also like to run the mixer through them to pull out the stringy bits.
Next add the butter and combine with the mixer. Again pay attention to any chunks or stringy bits.
Add all of the remaining ingredients (add the eggs one at a time in another dish first to avoid shells and bad eggs) and combine with mixer thoroughly until smooth.
Roll the pie crust into a pie dish and press the edges into the ridges. You could also buy the pie crusts already in the foil pans. Pour pie mixture into the crust and bake in oven until firm and set. About an hour. Do the pie test, insert a knife in the center and see if it comes out clean.
Top with pecans if you’re wild and crazy like that or Whipped Cream when you serve or leave it as is. I LOVE it as is and I love it even more when it’s hot!