Sweet Potato Pie is a humble pie of the South. Many times served during the sweet potato season which is in the fall. It is a must have for Thanksgiving around our house.
As soon as Jim heard I had bought some Sweet Potatoes, his first words were, "Are you going to make some Sweet Potato Pie"?
My Mother could make the best sweet potato pie I have ever eaten. As years went by, I never wrote down my Mother's recipe for her Sweet Potato Pie. I can only go on how I remember the taste, so I set out on a quest to make the closest tasting recipe I could find.
I do remember that Mother always made two pies at a time. She boiled her sweet potatoes, drained them and then mashed them. She added milk and eggs with a little cinnamon and nutmeg. Oh, what I would give to have her recipe.
The recipe I have come to use which taste so much like my Mother's comes from a friend of mine who has been a part of our local Yamboree Pie Contest for years and is on the Food Network Show, All-American Festivals Episode: East Texas Yamboree.
For a more intense flavor of the sweet potato, I start off by baking the sweet potatoes in the oven instead of boiling them.
Although I don't have my Mother's recipe for Sweet Potato Pie, I do have her pie tin and pie plate she uses to bake in which makes this recipe a little sweeter.
Although I don't have my Mother's recipe for Sweet Potato Pie, I do have her pie tin and pie plate she uses to bake in which makes this recipe a little sweeter.
Southern Sweet Pot Pie
Printable Recipe
Ingredients: Filling
- 3 cups cooked, peeled and mashed sweet potatoes (I mash mine in the food processor)
- 2 heaping teaspoon cornstarch
- 2 cup milk (canned, half and half, cream or whole milk)
- 1 cup sugar
- 1 cup brown sugar
- 6 large egg yolks
- 2 teaspoon vanilla
- 2 teaspoons pumpkin pie spice
- 2 tablespoons margarine, melted
Preheat oven to 350 degrees F. Roll out pie crusts and place it in the pie plates.
In a large bowl add the remaining ingredients and mix well with a wire whisk.
Pour into the unbaked pie shells.
Bake for 45 minutes or until pie is firm.
Allow to cool completely before serving.
Ingredients Pie Crust (4)
- 4 cups all-purpose flour
- 1 3/4 cups shortening (butter flavored)
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 large egg
- 1/2 cup water
- 1 tablespoon white vinegar
Mix flour, shortening, salt, and sugar together with a pastry blender until well blended.
Slightly beat egg, water, and vinegar together with a whisk and pour over the well blended flour mixture.
Mix all ingredients together with a fork. Divide crust into 4 equal parts.
Roll each with a rolling pin and place into 4 pie pans.
Flute edges of crust. (If not using all 4 prepared pie crust at one time, they can be frozen for later up to 6 months)
Recipe adapted from Mary Beth Johnson
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