Sweet potato pie is a traditional side dish in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving, and is similar in many ways to pumpkin pie. Marshmallows are sometimes added as a topping, but this was adapted more in the Northern United States than in the South. I haven’t made one of these in 7 years. Let’s hope I can get it right.
Here are the ingredients needed in this recipe:
- 1 lb sweet potato or canned unsweetened sweet potato puree
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup evaporated milk
- 2 eggs
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 1 Tbsp flour
- 1 (9 inch) unbaked pie crust
Step 1: Place sweet potatoes in a large pot of water.
Step 2: Bring to a boil with sweet potatoes whole in skin for 30-40 minutes, or until done.
Step 3: Run cold water over the sweet potato, and remove the skin.
Step 4: Break apart sweet potato in a bowl. (You could place it in a blender to make it smooth)
Step 5: Add butter, and mix well with mixer.
Step 6: Stir in sugar, milk, eggs, nutmeg, cinnamon, cloves, ginger, salt, lemon juice, vanilla, and flour.
Step 7: Beat on medium speed until mixture is smooth.
Step 8: Pour filling into an unbaked pie crust. (I strained the filling before adding it into the crust)
Step 9: Bake at 350 degrees Fahrenheit for 55 to 60 minutes, or until knife inserted in center comes out partially clean. (Pie will puff up like a souffle, and then will sink down as it cools.)
Step 10: When fully cooled garnish with whipped cream and ground cinnamon.