I don’t like Sweet Potatoes. Period. I don’t like them in anything. I detest them so much that I hate when restaurants even offer Sweet Potato French fries in lieu of normal French fries (what’s a better side dish with your perfect burger than perfect French fries?). Worse is when a restaurant only serves Sweet Potato French fries.
When planning the great Southern BBQ of 2011, my coworker (who gave me the crust used in this pie) insisted I needed to make Sweet Potato Pie for dessert. I turned up my nose at him at first. Asked him to list other pie options. But he grew up in Georgia and after consulting another coworker regarding proper desserts served and eaten at a real Southern BBQ, I decided they knew better than I do and I should follow their recommendation. I’m glad I did.
- 2 c. peeled, cooked sweet potatoes
- 1 c. sugar
- 1/2 stick melted butter
- 2 eggs
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1 c. milk
- 9-inch unbaked pie crust
- 1 cup chopped pecans, toasted
- Preheat the oven to 350 degrees F.
- For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature.
If you’ve never had Sweet Potato Pie, I’m telling you – you should try it this Thanksgiving in lieu of Pumpkin Pie (if like me you hate Pumpkin Pie or if you’re just sick of it). I didn’t regret trying/eating this pie and you won’t either.