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. 😉
3 cups mashed sweet potato
1/2 cup butter
1 cup white sugar
1 cup light brown sugar
1 tsp vanilla
1/4 teaspoon salt
1/2 tsp cinnamon
10 oz evaporated milk
2 pie crusts
- Set your over to 425 degrees.
- 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.
- In a separate bowl, whisk the eggs and vanilla together.
- Fold the egg mixture into the sweet potato mixture and blend until smooth.
- Add the salt and cinnamon to the mix. Hand stir to blend evenly.
- Slowly pour the evaporated milk into the mixture and blend slowly. Mixture will begin to appear grainy.
- Fill each pie crust with the pie filling. Spray the uncovered edges of the crust with spray butter to keep them from burning.
- 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.
- Remove for the oven immediately and allow to cool thoroughly.
- Slice and serve!