My parents are intense sweet potato growers. They grow sweet potatoes the size of head lettuce! They are also very generous, and gave me some of their produce.
If you haven’t tried a sweet potato pie, you’d be in for a treat with these! Contrary to what some might think, sweet potato pies taste exactly like pumpkin pies. This was one of my efforts to make great foods by using what I have, rather than buying extra foods.
Sweet Potato Pies
Makes 2 8-inch pies
This recipe is based on My Mom’s Pumpkin Pie, posted by my sister Tammy.
Two 8-inch pie dishes, lined with unbaked pastry (I used the foolproof pie crust recipe)
2 3/4 cups sweet potato puree (instructions below)
1 cup brown sugar
3/4 teaspoon salt
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup heavy whipping cream*
1 1/4 cups milk
(I make my pie crust first so I can refrigerate it while I make the filling.)
The foolproof pie crust recipe makes a lot more than you will need for this sweet potato pie recipe! Any extra you have can be frozen so it’s handy for the next time you need pie crust!
1. To make sweet potato puree:
Peel and dice sweet potatoes. Cook, covered in water, until tender. Drain, and puree with the blender, a potato masher, or a hand mixer. Measure 2 and 3/4 cups.
2. Preheat oven to 425 degrees Fahrenheit.
3. Combine all filling ingredients in a large bowl and mix with a hand mixer at a low speed until combined. (If you choose to use the hand mixer to puree your sweet potatoes, you can use it again here and save on dirty dishes.)
4. Pour filling evenly into two unbaked pie crusts.
5. Bake on the middle oven rack for 15 minutes. Reduce heat to 350 degrees and bake for about 40 minutes longer, until filling is thickened, tops are lightly browned, and/or a knife inserted in the center comes out clean (or mostly clean). If you’re making a bigger pie, or an especially deep pie, you will need to increase the baking time. Cool finished pies on a wire rack.
This pie can be served with your choice of whipped cream/topping, or just plain! I love it either way. Tammy gives further instructions for making whipped cream for pumpkin pie.
*Canned evaporated milk can be substituted for the milk and cream. I just had two 5-ounce cans of evaporated milk, so today I poured those into a measuring glass and filled the rest (total 2 1/2 cups) with milk.