I remember being younger and despising the taste of pumpkin pie. I just didn’t understand why anyone would eat a pumpkin pie instead of a sweet potato pie. Maybe it was due to the sweeter flavor of sweet potato? Or lack of a cultured palette? Who knows, but needless to say I fell in love with sweet potato pie at a very young age. We all know I now adore the flavor of pumpkin but a pumpkin pie has nothing on a sweet potato pie.
I attempted my first sweet potato pie during my senior year of college. I called my Aunt Gina who at that time sold her sweet potato pies. Oh yeah. They were that good! I called and asked her how to make it but she couldn’t tell me exact amounts. She told me to just add it until you like the flavor. Let’s just say that pie was not that great. Haha!
After years of tweaking the recipe, I finally have a solid sweet potato pie. In this recipe I added a pecan pie topping. I couldn’t decide which type of pie I wanted so I combined them. This pie is right on time for the holiday.
1 deep dish prepared pie crust
2 large sweet potatoes
1/2 stick of butter, melted
1/3 cup evaporated milk
1/4 cup brown sugar
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1 pinch of salt
1/2 cup dark brown sugar
1/2 cup dark corn syrup
1 teaspoon vanilla extract
2 teaspoon butter, melted
3/4 cup chopped pecans
1. Roast the sweet potatoes , whole with the skin on in a 400 degree oven for 45 minutes. Once the potatoes are removed, change the oven temperature to 350. Once the potatoes are cool, remove the skin and beat the potatoes until smooth. IMPORTANT NOTE: the potato threads are the absolute worst in a pie. You will need to remove the threads as you beat the potatoes. Using a hand mixer, beat the potatoes for thirty seconds at a time and remove the threads after each round. Repeat this three times.
2. Add the rest of the pie ingredients and beat for another two minutes or so until the mixture is smooth and creamy.
3. Pour the sweet potato mixture in the pie pan until it’s about two-thirds full.
4. Mix the pecan topping ingredients together until well blended.
5. Pour the pecan topping on the sweet potato pie just until it reaches the top, making sure not to overfill.
6. Bake the pie at 350 for 50 minutes, until set. Enjoy!