Southern Sweet Potato Pie with Pecans

 

 

 

I had never made sweet potato pie before, and I’m not sure why not.   I mean even though I grew up in Texas and the southwest, my parents are both from the south.  But I don’t remember my mom ever making or mentioning it.   So since we have sweet potatoes left from Thanksgiving, I thought I would give it a try.     This is an easy way on how to make sweet potato pie, the only challenging part is peeling those fresh sweet potatoes.

 

 

 

 

A Sweet potato pie  very similar to a pumpkin pie but it has an amazing taste of its own.   We have added these to our Thanksgiving dinner menu this year.    And they may show up for Christmas.  We love the thought of using fresh vs canned sweet potatoes.     Just make sure and wash the sweet potatoes very well prior to peeling and a serrated potato peeler works better than a plain one.   Also, a very sharp knife is needed to cube these tubers, cutting a slice off one side to make it sit even helps.    And after cooking, a food processor is a necessity.   I have heard of partially cooking them prior to peeling and cubing but I have never tried it.

 

What’s In Southern Sweet Potato Pie

Ingredients:

• 2 pounds sweet potatoes
• 3/4 cup brown sugar
• 3/4 cup sugar
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 6 eggs
• 12 ounce can evaporated milk
• 16 pecan halves
• 2 unbaked pie crusts

Equipment needed:

• serrated potato peeler
• very sharp knife
• food processor
• Mixer

Instructions:

• Preheat over to 375 degrees
• Peel sweet potatoes with the serrated potato peeler, cut into cubes and place in a large pot. Cover the potatoes with water and cook until fork tender
• Drain sweet potatoes and process in a food processor until completely mashed
• In a large bowl, combine the mashed sweet potatoes, sugars, cinnamon, ginger, nutmeg, and 1/2 teaspoon salt
• Add eggs and lightly beat them with a fork until incorporated into sweet potato mixture. Add the evaporated milk and mix well.
• Pour into prepared pie shells and cover both with a tent of aluminum foil, bake for 50-60 minutes, removing foil for the last 10-15 minutes to brown crust.
• Pies will be done when a knife, inserted off-center comes out clean.
• While the pies are still hot, place pecan halves in a decorative manner on top of pies

 

Other Thanksgiving Pies:

• Mini Pumpkin Pies
• Texas Bourbon Pecan Pie
• Old Fashioned Pumpkin Pie

 

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