Author Notes: This recipe came to me many years ago from Flora Hayden, my best friends' mother. It's my all-time favorite dessert. Although I could eat it any time, it really isn't Thanksgiving or Christmas without Sweet Potato Pie (preferably this version) on the table. My favorite person to cook for loves it too. Homemade cinnamon ice cream is the perfect accompaniment. - ChefJune
Serves 2 9-inch regular or 1 10-inch deep dish pie
- 4 large Sweet Potatoes
- 4 ounces (1 stick) unsalted butter
- 1/2 cup clover honey
- 3 extra-large eggs
- 2/3 cups whole milk (or maybe a smidge more)
- 1 teaspoon Nielsen-Massey Vanilla extract
- 1/2 teaspoon ground mace
- 1 teaspoon ground Saigon cinnamon
- 1/4 teaspoon ground allspice
- 1 pinch fine sea salt
- Preheat oven 350 degrees F. Cook sweet potatoes in large pot. When potatoes are done, remove peelings and mash in large mixing bowl. Mash VERY well. Add butter and stir until it has melted through the potatoes. Add honey, then eggs. Stir well.
- Add milk a little at a time, taking care the mixture doesn't get too thin. Add vanilla and spices. Taste and adjust seasonings. Pour into unbaked pie shell(s).
- Bake for about 45 minutes. The center of the pie will still appear runny. Don’t worry, the pie continues to cook as it cools.
- Allow to cool to room temperature before serving with whipped cream or homemade Vanilla ice cream.
- Optional: place whole jumbo pecan halves around the circumference of the pie about half way through baking for a pretty presentation.
- This recipe was entered in the contest for Your Best Thanksgiving Pie
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)