Best Ever Sweet Potato Pie

This is a classic Southern Best Ever Sweet Potato Pie Recipe made with real sweet potatoes, flavored with your favorite mix. Some common spices are nutmeg, cinnamon, vanilla extract and lemon zest. For this recipe I use deep dish pie shells, however for a different flavor profile, one can use graham cracker crusts.  If using unbaked deep dish pie shells, I recommend blind baking the shells for about 15 minutes to ensure that the bottom of the shell is not underbaked once the filling has been added.

What you will need:

Instructions:

1. Cook and puree the sweet potatoes. To cook place the sweet potatoes in a large pot and cover with water. Place the pot over direct heat and let come to a boil. Reduce the heat to medium/low and cover. Let cook for about 15 to 20 minutes. To check for doneness, stick a toothpick through. If the toothpick goes through the width of the potato easily, it is done.  Remove skin and mash or puree. For a creamier pie, the potatoes can be pureed in a food processor.
2. Preheat oven to 350 degrees
3. Make and place a foil ring around the edges of the crust and place crust in the preheated oven for 15 minutes.
4. In a large bowl mix the sweet potatoes with vanilla extract, sugar, butter, cinnamon, and nutmeg. Taste and add ingredients to taste.
5. Beat 2 eggs and combine with evaporated milk, salt, and baking powder.
6. Fold in the milk mixture with the sweet potatoes.
7. Pour into pie shell and bake for 20 minutes.
8. Remove foil ring and bake for another 15 minutes until golden and puffy.

Serve alone or with sweetened whipped cream.

Best Ever Sweet Potato Pie

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 8 slices

Ingredients

  

• 1 cup sweet potatoes cooked and mashed
• 1/3 cup butter unsalted
• 2 eggs beaten
• 1/3 cup evaporated milk
• 1/2 tsp baking powder
• 1 tsp nutmeg ground
• 1 tsp vanilla extract pure
• 1 cup sugar
• 1 tsp cinnamon
• 1 9 inch pie crust unbaked
• salt pinch

Notes

Instructions:

1. Cook and puree the sweet potatoes. To cook place the sweet potatoes in a large pot and cover with water. Place the pot over direct heat and let come to a boil. Reduce the heat to medium/low and cover. Let cook for about 15 to 20 minutes. To check for doneness, stick a toothpick through. If the toothpick goes through the width of the potato easily, it is done.  Remove skin and mash or puree. For a creamier pie, the potatoes can be pureed in a food processor.
2. Preheat oven to 350 degrees
3. Make and place a foil ring around the edges of the crust and place crust in the preheated oven for 15 minutes.
4. In a large bowl mix the sweet potatoes with vanilla extract, sugar, butter, cinnamon, and nutmeg. Taste and add ingredients to taste.
5. Beat 2 eggs and combine with evaporated milk, salt, and baking powder.
6. Fold in the milk mixture with the sweet potatoes.
7. Pour into pie shell and bake for 20 minutes.
8. Remove foil ring and bake for another 15 minutes until golden and puffy.

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