Maria is a master of public health, and a master gardener. She & husband Bo, known online as The Gardener & The Cook are in coastal Alabama.
Memories of My Grandmother's Sweet Potato Pie
Sweet potato pie is an old Southern favorite. I’m going out on a limb, but I believe it is more popular than pumpkin pie around here. I know it always has been in my family.
My paternal grandmother always made sweet potato pie for both Thanksgiving and Christmas dinners. Her pies were so very good.
I have searched for some of her old recipes, but cannot find them. So I created this one for Thanksgiving in 2021. I compared it to my sweet potato casserole recipe, which calls for a quarter cup of orange juice, but no cinnamon. I definitely used cinnamon for this pie.
I hoped it would taste like the ones she used to make. It came very close, but may still need some tweaking. I’ll let you know if I make changes.
Read More From Delishably
- 2 large or 3 medium sweet potatoes
- 4 tablespoons butter, softened (we use vegan butter)
- ½ cup granulated sugar
- ¼ cup milk (we use almond milk)
- 1 teaspoon vanilla extract
- ½ teaspoon nutmeg
- ½ teaspoon ground cinnamon
- A dash of salt
- 2 large eggs, beaten
- 1 unbaked pie shell
- With an electric mixer, combine the potatoes with the softened butter.
- Add the sugar, milk, and vanilla. Mix well.
- Add seasonings, and adjust to suit your taste.
- Add the beaten eggs only after you are done tasting the mixture.
- Pour the mixture into an unbaked pie crust.
- Bake at 350°F (175°C) for 50 to 60 minutes, depending on your oven. (If the pie is done, a toothpick or knife inserted into the pie should come out clean.)
Sometimes the crust can get too brown before the pie appears to be set. If this happens, put a pie crust shield or strips of aluminum foil over the crust to prevent burning.
I used to use aluminum foil, but it usually didn’t want to stay in place, so I finally got a pie crust shield. Below is a photo of my shield. It has protected many pie crusts.
© 2022 MariaMontgomery