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Author Notes: This pie will always taste like home. I remember having it every single Thanksgiving and Christmas, and I cannot imagine a holiday without it. This is the first recipe I was ever taught, and the one that's closest to my heart. I did not include a recipe for a crust, everyone has their favorite crust recipe (I'm a fan of Ina Garten's), and whether you decide to go with homemade or store bought (a la my little mama), go ahead and blind bake that crust before filling it and baking it, just be sure to cover it and don't let it brown. —goldenblind221
Makes one 9 inch pie
cups hot, mashed sweet potatoes (about 2 large potatoes)
tablespoons softened butter
eggs, slightly beaten
teaspoon fresh ground cinnamon
teaspoon fresh grated nutmeg
cup whole milk (plus maybe 1/4 cup extra, to thin out the recipe if necessary)
teaspoon vanilla extract (we use mexican vanilla extract, which is delicious if you have it available)
blind-baked 9-inch pie crust
- Preheat oven to 350 degrees. Peel and slice the sweet potatoes crosswise, about 1.5" thick, so they look like hockey pucks. Cook potatoes in a pot of boiling, salted water, covered, until tender. Drain and mash with the softened butter. Heap this mixture into the bowl of a food processor.
- Combine eggs, sugar, cinnamon, nutmeg, milk, and vanilla in a bowl (I use a 4-cup measuring cup because it's easier to pour). Pulse this liquid into the sweet potato mixture until very smooth. You're looking for a consistency like that of a cake batter. You want it to have a little runniness, but it shouldn't be soupy. If it's too thick, add a little bit of that extra milk to help it along.
- Give it the ol' taste test. Check for deliciosity. Then pour this bad boy into that blind-baked pie shell and pop it in the oven for about 30 minutes. I suggest wrapping the edges of the pie crust in tin foil until about 10 minutes before you pull the pie out. Your pie is ready when it stops wobbling when you give it a good tap, and the crust is nicely browned.
- Let this sucker cool off before you slice into it. I like to garnish it with a generous dollop of freshly whipped cream and some chopped pecans, which I promise if you do the same, your tummy will thank you.
- This recipe was entered in the contest for The Recipe You Want To Be Remembered For