My absolute favorite pie of all time, and the pie I most enjoy during the holidays is the sweet potato pie. I love it because it’s like a mix between dessert and dinner–it’s savory, buttery, but it’s a dessert! A lot of people like to have pumpkin pie during the holidays–it seems to be a tradition in many households. In mine though it is sweet potato pie! I like pumpkin pie–I just don’t love it. Sweet potato pie is much more flavorful in my opinion. I always look forward to a slice, and… I have to be honest with you–I’ve been eating this all day long. Fortunately, the ingredients aren’t too bad, and mostly organic… (excuses, excuses) *grabs Nike’s and water bottle*.
I have tasted many sweet potato pies in my lifetime and most have been thick and dense. That’s all right for some, but I like my sweet potato pie light and fluffy. I like for the potato filling to be the consistency of mousse, and airy! Did I just use airy to describe a food? Anyway, I guarantee that when you taste this pie it will fast become your favorite! Add a little whipped cream, and you will have hard time staying away from the kitchen! Move over pumpkin pie, here is my sweet pie potato recipe:
- 6 baked sweet potatoes
- 4 eggs
- 1/2 cup evaporated milk
- 1 cup raw sugar
- 2 sticks of softened butter
- dash of salt
- 1 tbsp flour
- 1 1/2 tsp nutmeg
- 1 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp lemon extract or juice
- 1 tsp orange extract
- 3-4 baked pie crusts
- Preheat oven to 350 degrees
- Bake sweet potatoes until soft/allow to cool.
- Place pie crusts in the oven and bake for 5 minutes.
- Remove skins from sweet potatoes and place in a large bowl.
- Add butter, and milk. Mix.
- Add salt, sugar, nutmeg, cinnamon, flour, vanilla, lemon & orange extract. Beat at a medium speed.
- Add eggs one at a time and beat until texture is smooth.
- Pour filling into pie crusts and bake pies at 350 degrees for 60 minutes.
- Pies will puff up like a souffle and settle as they cool.