Prep 15 mins
Cook 1 hr 30 mins
I have been on a quest to find the best (at least my family's favorite) sweet potato pie. This has been the reigning champion to all since 1992. At Thanksgiving, I cook it and a new contender each year. I am adding strong contenders to my cookbook as well.
- 1 1⁄2 cups mashed, cooked sweet potatoes
- 1⁄2 cup butter, softened
- 4 eggs
- 1 cup granulated sugar or 1 cup brown sugar
- 1 1⁄2 teaspoons freshly grated nutmeg
- 1 1⁄2 teaspoons vanilla
- 1 dash cinnamon
- 1⁄2 cup milk
- 1 unbaked 9-inch pie crust
- Blend sweet potatoes with butter.
- Add eggs, sugar, nutmeg, vanilla and cinnamon; stir in milk.
- Turn into pastry shell and bake at 350 degrees for 1 1/2 hours.
I liked this recipe, it came out good, but I like mine a little sweeter. So, you might have to adjust sugar to taste. It was a very pretty pie.
I made this pie for Christmas this season because pumpkins, canned and fresh, were scarce at Christmastime. Well, I may never make another pumpkin pie again! The only deviations I made were to use about 3/4 tsp of nutmeg, and about 1/2 tsp each of cinnamon and ginger. Wow, this was so good. Very creamy, flavorful. My family loved it. Definitely a keeper! Thanks for the recipe, Sharlene!
My mother in law had a plethora of sweet potatoes last year and I decided to make a couple of pies with them (which I had never had before)----the pie was delicious! I took one to work and it was gone in about 30 minutes! I will definitely make this pie again! The consistency and texture is a lot better than pumpkin pie, yet just as sweet and spicy!