Tuesday, November 22, 2011

Sweet Potato Pie -- recipe

This week, I'm featuring recipes of all my Mom's Thanksgiving favorites. Today, it's her sweet-potato pie, that was my Dad's favorite thing.


  • 1 (1 pound) left over baked sweet potato
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup Pet evaporated Milk (I use Half and Half when I make this now)
  • 2 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated orange zest
  • 1 teaspoon vanilla extract
  • 1/4 tsp. baking soda
  • 1 (9 inch) unbaked pie crust


Leftover baked sweet potatoes are great, but you can used canned, or if you have fresh ones, grease and bake a couple 40 to 50 minutes, in a medium oven until done. Remove the skin.

Mash the sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon, zest, baking soda, and vanilla. Beat on medium speed until mixture is smooth. Prick a pie shell with a fork to prevent bubbles, then pour filling into the unbaked pie crust.

Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

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