I’ve always wanted to make Sweet Potato Pie and last week I finally took the time to make it. I’ve had it before and, to me, it tastes very similar to pumpkin pie. In fact B thought it was pumpkin pie!
While I was making this I couldn’t help but sing Song of the South by Alabama. “Song. Song of the south. Sweet potato pie and I shut my mouth.” It doesn’t get much better than good ole Alabama!
Sweet potatoes might just be my favorite kind of potato! This pie would be a great addition to any Thanksgiving meal.
Sweet Potato Pie
I even got fancy and cut leaf shapes from a pie crust using leaf shaped cookie cutters. Who says store bought pie crust can’t be fancy?
Sweet Potato Pie
- 1 pie crust I used Pillsbury
- 2 Cups mashed cooked sweet potatoes 2 medium sweet potatoes
- 3/4 Cup packed brown sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon butter
- 1 10 ounce can evaporated milk divided
- 1/3 cup sugar
- 3 eggs
- 1 Tablespoon vanilla
- Peel and dice sweet potatoes. Place in a large pot and cover with water. Bring water to a boil, reduce heat to medium and simmer until the potatoes are fork tender. (About 20 minutes.) Drain.
- Place drained sweet potatoes back in large pot. Add the brown sugar, cinnamon, nutmeg, salt, butter and half the evaporated milk. Cook on low and mash with a potato masher. Simmer for about 5 minutes. Remove from heat and allow to cool a bit.
- Using a stand mixer, combine remaining evaporated milk, sugar, eggs, and vanilla. Mix well. Add the sweet potato mixture and mix well.
- Pour the filling into the pie crust. Place pie pan on a baking sheet and bake for 10 minutes at 375 degrees. Reduce the heat to 325 degrees and cook for an additional 45-50 minutes.