By James Burns
There are so many foods we look forward to during the holiday season, and I wanted to offer my take on a Southern classic, Sweet Potato Pie. This is my favorite recipe for sweet potato pie offered to you just in time for the holiday season. I hope you like it. At the bottom of the page you will find a list of more articles on the sweet potato, including information on growing, curing, and baking them.
You will need:
1 pound of sweet potatoes from your local farmers market
1/2 cup butter, softened
3/4 cup white sugar
1/2 cup milk
1 teaspoon vanilla extract
1 pie crust (unbaked)
Boil the sweet potatoes whole in their skins for about 45 minutes or as long as it takes to soften them up.
Remove skins. Tip: If you dip them in cold water the sweet potato skin will be easier to remove, and it will be easier on your fingers.
Chop or break the sweet potatoes into a bowl.
Add the butter, and mix it in.
Stir in milk, sugar, eggs, and vanilla.
Continue to mix until smooth.
Pour filling into an unbaked pie crust.*
Bake at 350 degrees for about an hour, or until a knife poked in center is clean when removed.
*For a variation on the standard pie crust, try this:
2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
Mix the ingredients together and press into a pie plate.
Bake at 400 degrees for about 8 to 10 minutes.
Use in place of the standard pie crust for a special variation.
You have probably noticed that the standard nutmeg and or cinnamon that most folks use in a sweet potato or pumpkin pie are absent. Before you go and dump a bunch of spices in, at least try it. You will probably be surprised at just how delicious the pie is without them! The natural flavor of the sweet potato has subtleties that are missed when spices are added. If you simply must add something, try crushing 1/2 cup of pecans and spreading them over the top.
If you enjoy sweet potatoes, you might be interested in the following articles on this site, including my favorite way to cook them: