Sweet Potato Pie
This right here….this here, is my favorite of all time dessert. I have loved sweet potato pie since as long as I can remember. True story, when I was in elementary school I was so excited to see they were serving sweet potato pie for lunch, (you know, that special meal they server right before break). I couldn’t wait to dig in and enjoy what I thought way going to be the highlight of my day, only to be fooled by it’s very distant cousin pumpkin pie.
Please know I am a sweet potato pie snob! Ha! So when I tell you this recipe is good, it is good.
This is not one of those overly sweet, tooth aching pies. This pie is balanced, smooth and oh so tasty. Only requires a whisk, strainer and a mixing bowl.
Sweet Potato Pie
Makes 3 deep dish pies
Sweet Potato 7 Jumbo or 3 lb
Butter 1 1/2 cup or 3 stick
Granulated Sugar 2 cup
Fresh eggs 6
Nutmeg 1 Tbs
Kosher salt 1.5 tsp
Evaporated Milk 12 oz or 1 can
Real Vanilla extract 1 Tbs
Deep dish pie shell 3
Directions
Wash and dry sweet potatoes then wrap in foil to roast off in the oven for approximately 45 min - 1 hr on 375 until done. I prefer to roast over boiling because it’s easier to peel the skin off and your potatoes don’t become water logged.
Next, mash the potatoes and then run through a fine mesh strainer or a china cap strainer. This step ensures you won’t have any lumps or strings in your pie. A silky smooth pie is heaven.
Now, add sugar, butter (melted), nutmeg, salt, evaporated milk and beaten eggs together in a large mixing bowl and whisk to combined.
Once your ingredients are fully mixed together pour filling into your frozen pie crust to just under the rim and bake for 1 hour to 1 hr and 15 min at 375.
Pro Tip: Use a pie protector or cut strips of foil to cover the edges of your pie to prevent from browning too quickly. Remove foil in the last 20 min of baking to get nice and golden brown.
If you have no need for three pies this holiday season freeze your remaining filling to save yourself some time for your next holiday dinner or jar it and gift it as a hostess gift for a holiday party. Approximately 24 oz or 3 cups of filling per deep dish pie. My preferred frozen pie shells are Mrs. Smith’s, they are flaky and tender.
