Sunday, January 3, 2010

Sweet potato pie



This sweet potato pie recipe was one of my first blog posts. My husband wanted a sweet potato pie for his birthday, so I took the opportunity to update this post and the photographs. I know I'm still not amazing at posts and photography, but I'm certainly better than where I was with this post originally (see below for the original photo). I'm going to try harder to do this for more of my older posts.

I didn't have sweet potato pie until I was a teenager when someone gave it to my family as a gift around Thanksgiving. I thought it was so weird, until I tasted it and was completely blown away by how delicious it was. My mom and I still remember that as it was her first taste of sweet potato pie, too. It's somewhat similar in concept to a pumpkin pie, but has it's own sweeter flavor that I really love. Sweet potato pie is perfect for Thanksgiving and through all of fall and winter.

Love this Sweet Potato Pie? Check out all my other pie recipes!


Sweet potato pie
1 recipe for your favorite pie crust (I like olive oil or butter/lard)

1 lb of sweet potato (about 1 large sweet potato)
4 tablespoons (1/2 stick unsalted butter), softened
1/2 cup sugar 

1 tablespoon packed light brown sugar
1/3 cup evaporated milk
1 large egg, beaten
1/2 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
pinch of fine sea salt


Prepare and fit your pie crust to a standard 9-inch pie plate.

Cook sweet potato in boiling water until soft (about 45 minutes), then drain. Place it back in the warm pot for a few minutes to dry/get as much water off as possible. Remove skin. Alternatively, you can bake the sweet potato until fork-tender and then peel.

Preheat oven to 425 degrees. Mash warm sweet potato with butter in a large bowl. Stir in both sugars, evaporated milk, and egg. Stir in lemon juice, vanilla, cinnamon, nutmeg, and salt.

Pour the mixture into pie shell and bake for 15 minutes. Reduce heat to 350 degrees and bake another 30-40 minutes (until a toothpick is inserted and comes out clean). Let cool before slicing.

Top with whipped cream and a sprinkle of cinnamon, if desired.


 Original photo (and only one in the post). Yikes LOL.

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