It’s that time of year! Holiday get-togethers and family fun all around! If you are anything like my family, most of the holidays are spent in the kitchen. Talking up a storm or tasting that delicious! Could even be getting into trouble with the cooks, since you can’t wait to dig in!
This sweet potato pie recipe is always a hit during this time and I would have it all year round if I could hide it from my boxing trainer. Which is just about impossible and I shouldn’t even be thinking like that…but it would be great! I took it to a potluck last week and everyone raved over it being homemade. Which made happy since they could taste the goodness! I also brought a Sweet Potato Pound Cake since I had quite a bit of pie filling left over. I tend to over shoot my mark when I get sweet potatoes. Only because I want to boil them all!
Sweet Potato Pie
1 (1lb) sweet potato
½ cup butter, super soft
1 cup white sugar
½ cup milk
½ tsp. ground nutmeg
½ tsp. ground cinnamon
1 tsp. vanilla extract
1 (9in) unbaked deep-dish pie crust
1. Boil whole sweet potato for 40 to 50 minutes, or until done. To peel, run cold water over it, cut off ends and slice down the length of it, then remove the skin.
2. Preheat oven to 350°.
3. In a bowl, mash the sweet potato a bit. Add butter, and mix well with mixer. Mix in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
4. Bake for 55 to 60 minutes, or use a knife to check center. Pie will be puffed up, then it will sink down as it cools.
I may not consider myself artistically challenged, but I sure am pie crust challenged. It doesn’t matter what mood I’m in or the time of day or year, my crusts are never pretty. So, whenever I have to bring a pie anywhere, store bought crust it is! To me, it’s the sweet savory stuff inside that counts. Although, I almost droped this one and got filling on the edge, it still looks better than what I come up with.