Some people are pumpkin pie people and some are sweet potato pie people. I like both, but sweet potato pie is on our Thanksgiving menu this year!
Sweet Potato Pie is filled with my favorite spices for this time of year. Cinnamon, nutmeg and cloves. This traditional pie is rich with a silky texture that must be served with a generous serving of whipped cream on top.
I have to confess that I do not like making pie crusts. It is too time consuming, and I just don’t want to fuss over it. The frozen pies shells are good enough for me. Just make sure it is the deep dish pie shell.
As for the mashed sweet potatoes. You can boil, roast, or even microwave the sweet potatoes until tender, and mash the peeled sweet potatoes until smooth. I have even used the canned yams in syrup when I was in a rush, and the pie still turned out delicious. Just be sure the drain the canned yams before mashing and adjust the sugars to your preference.
Sweet Potato Pie
- 2 cups mashed sweet potatoes In a hurry, you can used drained canned yams
- 2 eggs
- 1 cup evaporated milk
- 1/2 cup granuated sugar
- 1/4 cup light brown sugar
- 1/4 cup butter, melted
- 1 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp pure vanilla extract
- 1 deep dish pie shell
- Preheat oven to 425 degrees.
- In a large bowl, combine all of the ingredients except the pie shell. Mix with a mixer over medium speed until combined and smooth.
- Pour the mixture into the pie shell.
- Place the pie on a baking sheet and place it on a middle rack the oven.
- Bake for 15 minutes. Then reduce the heat to 350 degrees. Continue to bake for 1 hour, or until the pie is set.
- Allow to cool before serving. Slice and serve with whipped cream and a sprinkle of ground cinnamon! This pie is best served cool.
- Store covered in refrigerator.