Sweet Potato Pie is always served at Thanksgiving at my house. I used to think there wasn’t much of a difference between Sweet Potato Pie and Pumpkin Pie, but this recipe made me change my mind. It’s just sweet enough, and it’s so smooth and creamy. Hmmm … I need to think of more holidays to make this for, so I can eat it more often!
Recipe information
Yield
makes 2 9-inch pies; serves 16 to 20
Ingredients
Preparation
Step 1
Preheat the oven to 300°F.
Step 2
In the bowl of an electric mixer, combine the potatoes, 1/2 cup sugar, and the eggs, butter, milk, cinnamon, nutmeg, salt, and vanilla. Beat until thoroughly blended and smooth. Divide evenly between the pie shells. Sprinkle 1/4 cup sugar over each pie. Allow the pies to stand for 15 minutes before baking to allow the sugar to melt. Bake the pies for 1 hour, or until a toothpick inserted in the center comes out clean. Cool them before serving.
From Gwen
Step 3
A sweet potato never tasted so good! The added sugar on top gives just the right finishing crunch.
