My household is chock full o’ non-Southerners, and sweet potato pie was a dessert that was rarely, if ever, on their radar. In fact, when I mentioned the idea of sweet potato pie, the term “blech” was liberally applied.
I had to remind this non-believer that she had never had sweet potato pie, and by passing judgement before actually trying the dish is a grievous sin in the eyes of most every fan of food.
The said sinner acknowledged their sin, and waited to pass judgement.
If you’ve never had sweet potato pie, the best way I can think of to explain it is to think of a pumpkin pie, but lighter on the palate. It’s still as rich as a pumpkin pie, but not as ‘hearty’.
When served to the aforementioned sinner, they recinded their terms of ‘blech’ and gave it a thumbs up.
- 2 cups sweet potatoes (peeled, cooked and mashed)
- 4 ounces unsalted butter
- 2 cups granulated sugar
- 5 oz. evaporated milk
- 3 Tablespoons maple syrup
- 3 eggs, beaten
- 1 Tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 prepared pie shells, unbaked
Pre-heat your oven to 350 degrees F.
In a glass bowl, mix together the sweet potatoes, butter and sugar until the butter and sugar are well incorporated. Add the evaporated milk, maple syrup, eggs and vanilla extract. Mix in the spices and pour the batter into the pie shells.
Place the pies into the oven and bake for 1 hour.