Thanksgiving is right around the corner and to me pumpkin pie has always been synonymous with our day to count our many blessings. That is, until I took my first bite of sweet potato pie! Many, many years ago I was a supervisor at a skilled nursing facility and I was working the evening shift on Thanksgiving day. The staff brought in a huge potluck turkey dinner and several sweet potato pies. Those pies were out of this world delicious! Smooth and creamy with just enough sugar to satisfy anyone’s sweet tooth. A hint of cinnamon and nutmeg makes this pie just so yummy. One of the nurses gave me her recipe and I have been baking this pie ever since. In fact, I made another pie two days ago and had a slice for breakfast yesterday. Topped with homemade whipped cream, this is nothing short of amazing!
Here’s what we’ll need.
| Servings | Prep Time |
| 6-8 Servings | 10 Minutes |
| Cook Time |
| 50 Minutes |
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This creamy, rich dessert is so easy to put together especially if you boil and mash the sweet potatoes a couple of days in advance. If you use a store bought crust, it goes together even faster. The subtle flavors of cinnamon and nutmeg will make this pie a real winner on your Thanksgiving Day table or any time of the year!
Pre-heat oven to 425 degrees. Use a 9 inch pie plate.
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- 1/3 cup butter-softened
- 1/2 cup sugar
- 2 large eggs lightly beating with a fork
- 3/4 cup evaporated milk
- 2 cups cooked and mashed sweet potatoes
- 1 tsp vanilla extract
- 1/2 tsp cinnamom
- 1/2 tsp grated nutmeg I freshly grate my own
- 1/4 tsp salt
- 1 nine inch pie shell unbaked
- Peel, chop and boil the sweet potatoes until tender. Drain well and mash. Set aside. You can do this step two days in advance. Just cover and refrigerate until needed.
- In a large bowl using an electric mixer, cream together the softened butter and sugar until fluffy.
- Add the eggs and mix well.
- Stir in the milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt, then mix until well combined.
- Isn't this pretty? LOL!
- Pour the mixture into your unbaked pie shell.
- Bake at 425 degrees for 15 minutes. Lower heat to 350 degrees and continue to bake for about 40 minutes or until a knife inserted near the center comes out clean. Remove from the oven and let cool on a wire rack.
- Cool completely then slice and serve with a big dollop of whipped cream.
- Thanks for stopping by today my friends! It's the Saturday before Thanksgiving and I know you are all going to have a busy day and the stores will be crowded. On days like this I have to stop, take a deep breath and remember that Thanksgiving is a day set aside to give thanks for all our blessings and not a day to stress out about. I hope your Saturday is blessed with kindness and consideration and the stores have extra check outs open! Journey On! Hugs and much love from me, Karen, TJG
- Stop by my website and leave me a comment. I love hearing from you all! www.thejourneygirl.com
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