Sweet Potato Pie

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

Ingredients:

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!)

Directions:

• 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

Ingredients:

1 C heavy whipping cream

½ tsp cinnamon

1-2 tbs powder sugar, depending on how sweet you like your whipped cream

Directions:

• 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. 

Cinnamon Whipped Cream...yum!

Enjoy!!

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