I find it interesting that those who don’t like pumpkin pie, do like sweet potato pie. They are very similar but the spices in sweet potato pie are a bit subtler. I love the creaminess of the sweet potato pie. It is a lighter texture. My families recipe uses just cinnamon and nutmeg.
I love to make fresh whipped cream that is just slightly sweetened. Scoop a big dollop on top of the pie and then grate some fresh nutmeg over that. Let me know what you think of this recipe.
Sweet Potato Pie
Back in 1979, The "elder" women in my family compiled a recipe book of our best family recipes. This sweet potato pie recipe is from that book. My only advice is to use good ingredients. Use whole fresh butter, real vanilla extract and fresh spices.You can make your own crust, or buy one. These days you have so many great options.
- 3 cups Sweet Potatoes ( this is about 4 whole sweet potatoes)
- 1/2 cup Unsalted Butter, room temperature, cut in chunks)
- 3 cups Granulated White Sugar
- 1 tsp. Pure Vani;la Extract
- 1/4 tsp. Ground Nutmeg
- 1/4 tsp. Ground Cinnamon
- 4 Lg. Eggs, at room temperature, beaten together
- 5 ounces Evaporated Milk (1 small can)
- 1 10" Pie Crust
Preheat oven to 350°.Boil the potatoes in their jackets (Peels on).Peel and mash them.While still warm-ish, add in butter, sugar, vanilla, nutmeg and cinnamon. Make sure all well incorporated. Carefully arrange your pie crust in a 10" pie dish.Combine the beaten eggs and evaporated milk and beat into potato mixture until well blended.Pour into prepared pie dish and bake for about an hour. This is a custard pie. It will continue to cook and settle a little out of the oven. A toothpick tester should come out almost clean when you take It out of the oven.It will be a little jiggly but not too much.