Tuesday, September 22, 2009

Southern Sweet Potato Pie for The First Day of Fall!

Sweet Potato pie is a traditional Southern dessert, served at Thanksgiving or Christmas in place of Pumpkin pie. This sweet potato pie is made with the help of  a pre-made pie crust.
Today is the first official day of Fall! Last night we had a pretty bad storm roll through with lots of thunder, lightening and wind. I was a little surprised when I woke up this morning to find much cooler temperatures. September is still pretty warm in North Texas.  

I do have to admit is the perfect weather for the first official day of Fall. It's 4 pm and the current temperature is a brisk 66 degrees. It doesn't get much better than that. With all the rain we've been having and now the cooler temps, it's hard not to get excited about baking some fall treats. 

Today I'm bringing you a recipe for Southern Sweet Potato Pie. I had a few sweet potatoes that needed to be used. I had planned on making sweet potato casserole, but I decided on baking a pie instead.

I love both pumpkin pie and sweet potato pie and I can never decide which one I like best. My son Carson loves pumpkin pie so that's what I told him I was baking. I wanted to see if he would eat the sweet potato or if he could tell the difference. I like to bake my sweet potatoes instead of boiling them to avoid adding any extra water into the potatoes. 

I think baked sweet potatoes are so much more creamier when mashed versus boiled. This sweet potato pie recipe is from Pat and Gina Neely and it turned out perfect. In the end Carson loved the pie and couldn't tell the difference. I hope you'll give this recipe a try. 

Start by baking the sweet potatoes for 1 hour in the oven on a baking sheet. Or bake in the microwave. When done let cool and remove the sweet potato pulp from the inside. Set aside. In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add the evaporated milk and stir mixture into sweet potatoes. Beat together with a mixer until smooth.

Pour the sweet potato mixture into a premade or homemade unbaked pie shell. Bake on bottom rack of oven for 1 hour or until center of pie is firm. If the crust begins to brown too quickly remove pie from the oven and cover the edges with aluminum foil or use my inverted disposable pie pan trick (see cooks note). Continue baking until pie is cooked through. 

Serve warm. Add dollop of whipped cream or a scoop of ice cream. 



Southern Sweet Potato Pie

Ingredients:
4 - medium sweet potatoes, cooked and mashed
1/2 - stick butter, softened
1/4 - cup sugar
3/4 - cup brown sugar
2- eggs, beaten
1 - teaspoon pure vanilla extract
1/2 - teaspoon ground cinnamon
1/8 - teaspoon ground ginger
1/8 - teaspoon ground nutmeg
1/8 - teaspoon ground allspice
1/2 - teaspoon salt
3/4 - cup evaporated milk
1 - unbaked refrigerated, frozen or homemade single pie crust

Directions:
Preheat oven to 350 degree F. Bake sweet potatoes for 1 hour in the oven on a baking sheet. Or bake in the microwave until soft.

When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside. 

In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt.

Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.

Bake on the bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream or ice cream if desired.



If the pie crust begins to brown to quickly cover the edges with aluminum foil or use my inverted disposable pie pan trick. Whenever I bake pies the edges always turn out perfectly browned thanks to a little pie trick that I learned from my Ma maw Eaves. She showed me how to turn a disposable pie plate into a simple, affordable pie guard. 

I learned this trick about 20 years ago and since then I've never had burnt pie crust edges. The next time you have a disposable pie pan don't throw it out. Save it and cut out the middle (so the filling can still cook. Just invert (see below) the pie pan over your pie crust for a perfectly baked pie every time.   


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20 comments:

DuchessofFork said... #

Tina,
This looks so great! Wish I could have a bite right now. I also wish it were 66 here, instead of 96!

Tina Butler said... #

Hold out hope for cooler weather. hopefully Texas will push it your way. LOL The pie was so good I cant wait to make it again. Thanks for stopping by.

Melissa said... #

Oh my, that looks delicious and puts me in the mood for fall!

Sherri Murphy said... #

Perfect. It is still rather warm here but I'm all decked out for the Fall.

SnoWhite said... #

Thanks so much for this recipe!! My hubby is allergic to pumpkin, so this year I am trying a sweet potato pie :) This one is bookmarked for sure.

Heidi said... #

We had cool weather today after all the rain and thunder yesterday here in MO. I think our high was in the upper 60's. Pretty good for the first day of fall! I've actually never eaten sweet potato pie. I like pumpkin pie though. I need to give it a try :)

Susan said... #

Fall started in Ohio at 5:18 P.M.

The weather sounds great!!! And so does the baking...:-)

Susan

Talita said... #

Looks so yummy! Your blog is great! Love the recipes, pics, everything!

Teresa Cordero Cordell said... #

Tina, I love sweet potato pie. I also can't decide which one I prefer, pumpkin or sweet potato. So a slice of each is the best way to go. :)

Stephanie said... #

Oh, it looks sooooo yummy! I love pumpkin pie, I'm sure I would love this too. :-)

Ingrid_3Bs said... #

Yum, sweet potatoe pie is by far my favorite. I'm going to make my own for the first time this fall. I WILL be baking my sweet potatoes instead of boiling them. Thanks so much for sharing.

~ingrid

Crystalin Dunn said... #

Oh, you're so right on about Fall! Nothin' says it like a sweet potato pie(or pumpkin, I'm not picky)! Thank you for the tip about baking the potatoes. Do you just bake em like regular pots and then scrap em out and mash the pulp? Does that help get rid of the little stringies that can show up in sweet potato stuff? And thank you for leaving a comment about the rolls. They are my go-to Sunday dinner rolls, but if you try them and can recommend a better recipe, I would love to hear about it. Thanks for all the scrumptious food!

Tina Butler said... #

I just bake the sweet potatoes like regular potatoes. Prick them with a fork for the steam to escape. I do mine 4 min at a time in the microwave. When they are soft they are done. Let cool and spoon out the sweet potato pulp and toss in the bowl to mix with the other pie ingredients. Ya know the sweet potatoes were not stringy at all. I did hear that some ppl have that problem of stringy sweet taters. Mine weren't.

Christine Starr said... #

I made this sweet potato pie for Thanksgiving! It was a hit! Yum! Thanks for the recipe!!

Janette said... #

Just wanted you to know that your sweet potato pie is the same as my recipe with the exception of the sugar. I use 1/2 cup. Makes a very good pie. We serve it with vanilla ice cream. I love your site.

Anonymous said... #

Looks yummy! 4 sweet potatoes equal how many cups?

Tina Butler said... #

I don't know exactly since all sweet potatoes are sized differently. I just get 4 medium size and use those. I got this recipe from the food network and that is what the recipe states. Sorry I couldn't be of more help.

Jeanne said... #

My mother always made this, but she would add a heaping handful of coconut the recipe........OMG to die for!!

Marie said... #

Should you use salted or unsalted butter?

Tina Butler said... #

You can use either. If you use salted just decrease the salt amount in the recipe by half.