A close cousin of pumpkin pie, this traditional sweet potato pie gets its creaminess from whipped sweet potatoes, evaporated milk, and sweetened condensed milk. Using refrigerated deep-dish pie crusts keeps it easy.
I used to make sweet potato pies using a recipe from my grandmother's old church cookbook, I had to make at least a dozen every year. I haven't been able to cook for several years and lost the recipe and this one is the closest I've been able to find. Alot of people are going to be very happy this Thanksgiving. Cut out the nutmeg, a few other little tweaks, and this is almost the same recipe. The sweetened condensed milk is what makes it so good. Great, easy recipe. I bake the potatos instead of boiling, it helps keep the flavor in.
This recipe was SO AMAZING. I have never made sweet potato pie, but now that I have this will be my go-to recipe for many years to come! I doubled the recipe and made my own pie crust (from America's Test Kitchen), so I did have to bake it a little while longer to accommodate both pies (closer to 1.5 hr), at the 45 min. mark, it was still completely wet- so remember to adjust the baking time if you decide to double the recipe (I had 2 pie dishes in the oven). I also added some extra spices (1/2 tsp each- clove, cinnamon, & ginger), which I think added a really nice flavor. I didn't have lemon extract so I just squeezed some fresh lemon in (not sure if it made a difference or not). I also undershot the sugar a little, as others mentioned, but I think next time I will use the full amount of sugar. Overall, the pie came out really nice and smooth with a fabulous texture from the potatoes that made it taste so fresh and homemade! My husband (who wasn't so sure about potatoes in his pie) actually brought 3 pieces to work to eat for lunch one day because he loved it that much! This is definitely a great recipe, and I'll be holding on to this one for future fall baking :). Thank you so much for sharing!
This seemed like a perfect recipe to celebrate the start of fall. My kids are not veggie fans, but I promised this would be good because it's chock full of sugar and butter. And of course it was a huge hit. The lemon extract brightens the flavor, and using freshly ground nutmeg gave it a heat flavor. I skimped a little on the sugar by maybe 1/8 cup, and it was still delicious. We served with real whipped cream to top. I know I'll get requests to make this again.
very authentic Southern taste. The lemon extract is barely noticeable, but adds a brightness that it would be missing otherwise. I used pumpkin spice instead of just nutmeg and it was just perfect. Beautiful texture and wonderful flavor - not too dense, not too airy. A very good recipe!
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