My Family’s Fall Favorites: Sweet Potato Pie

Each year when the weather turns cold my family looks forward to pumpkin picking and sweet potato pie. Funny enough, I am not a big fan of sweet potatoes or sweet potato pie. But, since my family loves it so, I learned how to make it. The girls and I have a good time making it each fall.

I started with a recipe of my aunt’s, and have adapted it to achieve the right sweetness, creaminess and consistency. Of course, I’m taking their word for it, because I don’t eat it. 😉

Ingredients
3 cups mashed sweet potato
1/2 cup butter
1 cup white sugar
1 cup light brown sugar
4 eggs
1 tsp vanilla
1/4 teaspoon salt
1/2 tsp cinnamon
10 oz evaporated milk
2 pie crusts
Spray Butter

Directions

1. Set your over to 425 degrees.
2. Using an electric mixer blend the sweet potato, white sugar, brown sugar, and butter until smooth. You will want to use a large mixing bowl. For best results, allow the butter to soften to room temperature before mixing.
3. In a separate bowl, whisk the eggs and vanilla together.
4. Fold the egg mixture into the sweet potato mixture and blend until smooth.
5. Add the salt and cinnamon to the mix. Hand stir to blend evenly.
6. Slowly pour the evaporated milk into the mixture and blend slowly. Mixture will begin to appear grainy.
7. Fill each pie crust with the pie filling. Spray the uncovered edges of the crust with spray butter to keep them from burning.
8. Place pies in the center of the oven and cook at 425 degrees for 20 – 25 minutes. Then set the oven to 325 degrees and cook for another 40 – 45 minutes.
9. Remove for the oven immediately and allow to cool thoroughly.
10. Slice and serve!