Sweet potato pie is a Southern tart that will make you hum with every bite. This wonderful pie was developed by African-American slaves but, historically, it appears to go as far back to the early colonial days.
I learned this recipe from my Carolina grandmother, Ma’ma Cockrell. The one thing that I can’t even replicate is her homemade crust. Thank goodness for Pillsbury pie crust, because I would be lost without it. Without further ado, here is the recipe for this delicious, subtly spiced treat.
Ingredients
1 (1 pound ) Sweet Potato ½ teaspoon Nutmeg
½ cup Butter (softened) ½ teaspoon Cinnamon
1 cup White Sugar 1 teaspoon Vanilla Extract
½ cup Whole Milk 1 (9 inch) unbaked pie crust
2 Eggs
Directions:
- Preheat the oven to 350˚
- Bake your sweet potato at 350˚ for 20 to 30 minutes until done. Peel the skin off the potato in preparation to mix with all the other ingredients.
- Blend your cooked, skinless sweet potato with all the other ingredients.
- Prep your baking dish or glass with your uncooked 9 inch pie crust. Pillsbury pie crust is a wonderful crust that has worked for me every time without an issue.
- Pour your blended ingredients into the pie shell and place in the oven.
- Your pie should cook for about 55 to 60 minutes until the knife comes clean from the center.
- Let it cool for about 5 to 10 minutes to settle; slice and serve.
I look forward to hearing how your sweet potato pie turned out. Now, get to cooking!
