To me nothing says that it is Thanksgiving better than a good sweet potato pie.
For years I was intimidated to even give this pie a try and so every year I would ask my mom to make this treat for me, so that I could enjoy it as the perfect dessert to end a very filling meal. That was until a few years ago, when I decided watch my mom make these pies and I was floored at how easy they are to make. The hardest part is preparing the sweet potatoes…that is if you think boiling potatoes until they are soft is a difficult task…so in other words nothing it really hard about this recipe.
Give this recipe a try and feel free to adjust the spice measurements to your own personal taste.
- 4 to 5 large sweet potatoes
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup milk
- 2 eggs
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 (frozen) prepared pie crust
Preheat oven 350 degrees F.
In large pot cover sweet potatoes (you may peel them before or after they are done) with water and bring to a boil until done. They will be very mashable.
In a large mixing bowl peel the sweet potatoes if you have not and mash them with a potato masher.
Then with an electric mixer combine butter, sugar, milk, eggs, cinnamon, nutmeg, and vanilla…mix until combined but be careful not to splash the mixture everywhere…mix on low setting.
Pour sweet potato pie filling into uncooked pie crust.
Bake 350 degrees F. for 55 to 60 minutes or until golden brown.
Cool completely and refrigerate.