Sweet Potato Pie

Everyone’s Favorite Sweet Potato Pie

Perhaps you routinely reach for pecan or chocolate pie for something to end a meal. Both are great, but I prefer a not-so-sugary but equally satisfying slice of sweet potato pie. Produce bins are loaded with supplies of this freshly harvested tuber and you more than likely have a stash in your pantry. When you bake or boil some for a side dish, throw 4 more into the oven or pot and you’ll have plenty for making this silky, beautifully amber pie that’s perfect for the holidays.


Sweet Potato Pie (From The Complete Southern Cookbook)


Yield: 8 servings


1 single pie pastry

2 eggs

3/4 cup sugar

5 ounces evaporated milk

3 tablespoons unsalted butter, melted

1 teaspoon pure vanilla or walnut extract

Dash of ground nutmeg

1-1/2 cups cooked, mashed sweet potatoes

Whipped cream enhanced with bourbon 

Preheat the oven to 350 degrees. Line a 9-inch pie plate with the pastry. Flute or crimp the edges as desired and set aside.

In a mixing bowl, beat the eggs. Whisk in the sugar, milk, butter, extract and nutmeg until well combined. Add the sweet potatoes and whisk until well blended and smooth. Pour into the piecrust. Cover the pie edges with aluminum foil or a silicone shield to prevent overbrowning.

Bake 30 minutes. Uncover and bake 25 minutes longer or until the filling is set. The pie is done when a knife inserted in the center comes out clean. Cool completely on a wire rack before slicing and serving with a dollop of whipped cream enhanced with bourbon. 


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