by goldenblind221
goldenblind221's Notes:
Expand2 cups hot, mashed sweet potatoes (about 2 large potatoes) Ask a question about this ingredient
6 tablespoons softened butter Ask a question about this ingredient
3 eggs, slightly beaten Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
1 teaspoon fresh ground cinnamon Ask a question about this ingredient
1/4 teaspoon fresh grated nutmeg Ask a question about this ingredient
3/4 cups whole milk (plus maybe 1/4 cup extra, to thin out the recipe if necessary) Ask a question about this ingredient
1 teaspoon vanilla extract (we use mexican vanilla extract, which is delicious if you have it available) Ask a question about this ingredient
1 blind-baked 9-inch pie crust Ask a question about this ingredient
Preheat oven to 350 degrees. Peel and slice the sweet potatoes crosswise, about 1.5" thick, so they look like hockey pucks. Cook potatoes in a pot of boiling, salted water, covered, until tender. Drain and mash with the softened butter. Heap this mixture into the bowl of a food processor.
Ask a question about this stepCombine eggs, sugar, cinnamon, nutmeg, milk, and vanilla in a bowl (I use a 4-cup measuring cup because it's easier to pour). Pulse this liquid into the sweet potato mixture until very smooth. You're looking for a consistency like that of a cake batter. You want it to have a little runniness, but it shouldn't be soupy. If it's too thick, add a little bit of that extra milk to help it along.
Ask a question about this stepGive it the ol' taste test. Check for deliciosity. Then pour this bad boy into that blind-baked pie shell and pop it in the oven for about 30 minutes. I suggest wrapping the edges of the pie crust in tin foil until about 10 minutes before you pull the pie out. Your pie is ready when it stops wobbling when you give it a good tap, and the crust is nicely browned.
Ask a question about this stepLet this sucker cool off before you slice into it. I like to garnish it with a generous dollop of freshly whipped cream and some chopped pecans, which I promise if you do the same, your tummy will thank you.
Ask a question about this stepJessie Hudson was my grandmother and everything she cooked was amazing.
Really? How cool is that! Her recipe has been in our family's holiday repertoire for literally as far back as I can remember. We think it's amazing. :-)
This sounds really delicious. I agree with AJ, I love the pecan (and whipped cream) garnish!
Thank you for the sweet comment. :) It really is the most basic recipe, but for whatever reason, it just rocks.
This sounds scrumptious! Especially with the chopped pecans at the very end. Love it. ;o)
Thank you so much. :-D
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
I made this Sweet Potato pie recipe for Christmas and it was met with RAVE reviews. My mom, who is a Sweet Potato pie fanatic asked me for the recipe because she thought it was delicious. The only difference was that it took about 60 minutes in total for my pie to bake, not the 30 indicated here. Other than that, it was perfection.