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
2 9-inch regular or 1 10-inch deep dish pie
large Sweet Potatoes
(1 stick) unsalted butter
whole milk (or maybe a smidge more)
Nielsen-Massey Vanilla extract
ground Saigon cinnamon
fine sea salt
In This Recipe
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.