Move over, pumpkin pie. There’s another pie in town for this year’s Thanksgiving and it’s made with sweet potatoes! This Southern pie is a classic holiday favorite that’s welcome at the end of any Thanksgiving dinner. And you know dessert is always welcome! Whether you love or love to hate on pumpkin pie, chances are you’ll love sweet potato pie even more. After all, this comfort food staple is its creamier, lighter and more dense cousin that has withstood the test of time in traditional Southern cooking. The magic starts with sweet potatoes, which are first baked in the oven to concentrate their flavor and bring out their sweetness. Then we add all of the usual favorite fall flavors like cinnamon, nutmeg and brown sugar and round things out with a dash of vanilla. The result is an irresistible post-dinner treat that can definitely stand up to any pumpkin or pecan pie during the holiday season.
Sweet potatoes and yams are essential to the holidays and it’s not difficult to see why. Their sweet, nutty flavor and silky, buttery texture lend themselves to many incredible recipes from candied yams to to sweet potato casseroles and more. While there are many different varieties of sweet potatoes, Jewel Sweet Potatoes and Garnet Sweet Potatoes are most likely the ones you’ll come across and are perfect for this recipe. Some may have a hard time distinguishing the two varieties apart. Jewel Sweet Potatoes are longer and skinnier with a deep orange, fairly firm flesh and slightly sweet flavor. Garnet Sweet Potatoes, also called red yams, have a succulent, orange-yellow flesh and a well balanced, mildly sweet flavor.
Sweet Potato Pie
Yields: 8 servings
Ingredients
- 2 medium Jewel Sweet Potatoes or Garnet Sweet Potatoes
- 1 unbaked pie crust, 9 inches
- 2 large eggs
- 1 can or 1 and 3/4 cups of evaporated milk
- 1/2 cup of light brown sugar, packed
- 1/3 cup of unsalted butter, softened
- 1 tablespoon of all-purpose flour
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
1. Preheat the oven to 375 degrees. Use a fork to poke a few holes in the sweet potatoes. Place them onto a baking sheet and roast them for around an hour. Set them aside to cool.
2. After the sweet potatoes have cooled, remove the flesh from the skins. Then mash the potatoes together into a smooth mixture.
3. In a separate saucepan or pot, melt the butter.
4. In an electric mixer that’s fitted with a paddle, pour in the mashed sweet potatoes, melted butter and sugar, milk and eggs. Whisk together until the mixture is smooth. Then add the flour, brown sugar, vanilla extract, ground cinnamon, ground nutmeg and salt. Whisk together again until everything is combined.
5. Pour the sweet potato mixture into the pie shell. Then bake in the oven for 45 to 50 minutes until the center has set.
6. Remove from the oven and allow for the pie to cool. Serve each slice with a dollop of whipped cream.