Sweet Potato Pie, oh my! Don’t you just love the anticipation of a great Thanksgiving dessert? Well, this is one of them! I absolutely love this pie and so do many members of my family. So, I would take a wild guess that yours may like this too! Your efforts will be rewarded with smiles of satisfaction. Doesn’t that make it all worth it?
I start out by baking some fresh sweet potatoes. Usually 4 medium-sized potatoes should be enough. They take approximately an hour. Let them cool a bit, then scoop and measure out 2 cups of this natural goodness. If there’s any extra, just devour freely at this point.
Blend together all of the ingredients at once until well incorporated.
Spray the bottom of the pie pan with Baker’s Joy before placing in the crust. It works great and definitely assists with cutting and serving. If you need a pie crust recipe, my Ultimate All-Butter Pie Crust is amazingly delicious. Otherwise, use a store bought one. Prebake the crust for 5 minutes as instructed below. Sprinkle the finely chopped pecans on the bottom of the crust followed by the brown sugar If you prefer, you could leave the nuts and brown sugar out, BUT I don’t recommend it!. It really adds to the flavor in each bite you take! Pour the filling into the pie crust. It will fill it to the rim!
Carefully place it on a foil-lined rimmed baking dish. Why, you ask? It will probably spill over a bit while baking and you don’t want it on the bottom of your oven. You may put a pie shield over the crust, if you wish, Carefully take it off for the last 10 minutes of baking.
This will appear to be a little puffy when you remove it from the oven, however it will settle as it cools.
Here’s another Sweet Potato Pie I made recently for my cousin’s visit. Needless to say, it didn’t last long! I made this one with a prepared crust.
You will love it with a little dollop of whipped cream or a sweet cooked meringue. Yum!
Prep time:
Cook time:
Total time:
Serves: 8 slices
- 1-9" pie crust-baked
- ¼ c. crushed pecans
- 3 T. dark brown sugar
- 2 c. sweet potatoes, mashed
- 2 T. butter, melted
- 3 large eggs
- 2 large egg yolks
- 1 c. sugar
- ½ t. nutmeg
- 1 T. molasses
- ¼ t. salt
- 1 T. vanilla
- ⅔ c. milk
- Prebake prepared pie crust for 5 mins at 475 degrees.
- Sprinkle the bottom of pie crust with the crushed pecans followed by the dark brown sugar.
- Mash and measure the cooked sweet potatoes.
- Blend together the remaining ingredients then add to sweet potatoes.
- Pour into pie pan and place on a foil-lined rimmed baking sheet on the middle rack.
- Bake at 375 degrees for 1 hour or until center jiggles slightly.
In my next life, I want to come back as your child……as long as you continue to cook like you do in this life!! lol
This is the best compliment any blogger could receive! LOL Thank you and please share postings you like 🙂