Sweet Potato Pie

It’s officially fall! So time for some traditional autumn-type pies.  Sweet potato pie is a lot like pumpkin pie and resembles it a good deal. But it’s, well, sweeter!  This is a recipe from the internet which I modified slightly for my personal preference. At the bake sale at school it was gone in minutes once it was sliced up, which is a pretty good sign.

For this pie you need

1 unbaked 9 inch pie crust
1 lb of sweet potato (I used 3 small ones)
1/2 cup white sugar
1/2 cup light brown sugar
1/2 cup milk
2 large eggs
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp allspice
1 tsp vanilla

Empty Crust

First make crust, do not bake. Mine came out pretty but was a little wet this time.

Boiling Sweet Potatoes

Now the part that takes the longest – we must pre-boil our potatoes.  It takes about 40 minutes to an hour on the stove in boiling water. Mine boiled off and more water had to be added at some point. You want to go ahead and over-boil this a bit, so they’re really soft. When you get them cooked, take them out and rinse under cold water so they can be handled. Then peel off the skin. It should come very easily with your fingers and not require a knife.

Mashed Potato

I used the pastry blender to mash up the sweet potato. (And yes you can see my printout on the right side, heh.)

Mixing Sweet Potato Filling

Add butter and vanilla, and mix. Add sugar, and mix again. Here’s me mixing with the pasty blender. You don’t really need a mixer for this step I found. Just get it all an even consistency.

Mixing Sweet Potato Filling

Add the rest of the ingredients and mix very well. I added allspice to the recipe because some was handy and I think it adds to the pumpkin pie taste. Your spices can be chosen to preference.

Poured in pie crust

Pour in to the pie crust.

Sweet Potato Pie

Bake at 350 degrees for 55 to 60 minutes. Mine took the full hour. The little divot in the front is from where I did the knife test to be sure it was done.  During the last part of baking, you may want to cover the edges of the pie with foil to prevent the crust from browning too much.

Enjoy, with whipped cream or without. And happy fall!

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