Sweet potato pie is a true Southern tradition. It may look a lot like pumpkin pie, but it’s completely different. It’s a bit denser and has a great depth of flavor. The cinnamon compliments the sweet potato filling but doesn’t overpower it. I pair this pie with a cinnamon whipped cream – which is probably not very Southern, but a little heavy whipping cream makes everything taste better.
It’s become a tradition to serve this wonderful rendition of sweet potato pie for Thanksgiving and Christmas. I hope you make this pie for your family, it’s easy to make and there’s something very comforting about this pie. It’s like a slice of home, complete with all the love and joy you’d expect from a Southern dessert.
Sweet Potato Pie
Bake time: 60 mins Yields: two 9 inch pies
4 medium-large sweet potatoes, cooked (either boiled or roasted) (about 4 C cooked)
1 C regular butter
1 tsp salt
4 tsp cinnamon
2 tsp vanilla
2 eggs, beaten
1 ½ C sugar
2 frozen deep pie crust (you can make your own crust if you wish, but I always run out of time during the holidays and need a little extra help from Marie Callendar’s!)
Either boil or roast the sweet potatoes until fork tender. (I roast them because it really brings out the sweetness in the sweet potatoes. I wash them and use a fork to poke the potatoes all over and wrap the potato in foil. Bake on a baking sheet at 400º for about 60 mins or until fork tender)
Preheat oven to 350º
When the potatoes are cool enough to handle, peel the potatoes and place in a large bowl. Add butter and salt. Beat with a hand mixer until combined and smooth. Add the rest of ingredients and beat until combined. The consistency should be smooth with no lumps. If you have a lot of lumps you can pass the pie filling through a fine sieve to remove any lumps and for a silkier texture. I’m usually lazy and pour the filling as is into the crust…it lends for a more “home-style” pie.
Evenly distribute the pie filling into two deep pie crust. Place pies onto baking sheet and place into oven for about 50-65 mins or until the pie is set and firm in the center. If your crust is browning too quickly – tent a piece of foil over the pie to protect the crust. Let pies cool. Serve as is (warm or cold) or with cinnamon whipped cream.
Cinnamon Whipped Cream
Time: ~10 mins Yields: 2 Cups of Cinnamon Whipped Cream
1 C heavy whipping cream
½ tsp cinnamon
1-2 tbs powder sugar, depending on how sweet you like your whipped cream
In a large bowl add whipping cream, cinnamon and powder sugar and beat with a hand mixer until soft peaks form. You want to start beating on a slower speed to prevent splashing and increase the speed as the cream begins to stiffen.
Serve a dollop of whipped cream with the sweet potatoe pie or pipe with a round tip (I used Wilton tip 1A) along the edge of the crust and a large dollop in the center of the pie.
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