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. 

Yield: 6-8

Author: Tina Butler | Mommy's Kitchen

Southern Sweet Potato Pie

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.

Prep time: 1 HourCook time: 1 HourTotal time: 2 Hour

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

Instructions

1. 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.
2. When done, let cool. Scrape the pulp out of the skin, transfer to a large bowl, and mash. Set aside.
3. In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt.
4. Add evaporated milk and stir mixture into sweet potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.
5. 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.

https://www.mommyskitchen.net/2009/09/sweet-potato-pie-for-first-day-of-fall.html

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source: Food Network Calley's Sweet Potato Pie

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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