Sweet Potato Pie

The older I get, the more I notice that people are always rushing here and there to get the next thing done on the list. I am that person or I was that person. I stay busy these days don’t get me wrong, however, I’ve thought about what makes me happy and sometimes the things we rush to do or get to are just that…Things…life is made of precious moments spent with the ones we love and we should take the time to appreciate and enjoy them not the things we rush after. Slow down and smell the roses that you say are so beautiful. Enjoy the day!

I’m not a huge sweet potato fan. This time of the year, I tend to bake them quite often. Between Thanksgiving and March, sweet potatoes are used quite a bit in my house.  Although I’m not a fan of it by itself…if its wrapped in a pie crust and a few other things…then I’m all in! LOL

When my son was about 2 years old, I decided that I wanted to try to bake a sweet potato pie. I asked both of my grandmother’s for their recipes…lol…neither one of them could tell me their recipe. Oh don’t misunderstand me, it wasn’t that they didn’t want to give it to me…because they told me what they used…they just couldn’t tell me exactly how much of each ingredient. How many of you have heard that before? It’s funny because I’ve watched them both in the kitchen while I was growing up and I don’t think I saw a measuring cup used. They just knew what to use by sight, consistency, and the feel of whatever they were making. I miss that. It’s funny the things you remember from your childhood.

I wasted soooo much butter, sweet potatoes, sugar, and eggs when I tried…it was sad! It was like the father on Almost Christmas that tried several times to make his deceased wife’s sweet potato pie…it wasn’t funny for him and it definitely wasn’t funny for me or at least not then…it is now. Yes, I can laugh at myself. We all should be able to.  Sometimes things just don’t go your way. You either try again or give up…and baby let me tell you…I’m no quitter! It’s in my blood to succeed!

I just could not, for the life in me get it to taste like either of my granny’s pies. I was so disappointed and frustrated. I didn’t give up though. When I told my grandma what happened, she said, “Well why did you throw them away?”  I said, “because it didn’t taste like yours!” It tickled her a little but then she proceeded to tell me to start tasting my batter. Once I add something taste a little to see if I like it. And what do you know….it works! Over the years I’ve worked on my recipe and tried many others. I finally figured it out. I’ve been able to taste and get the measurements correct to pass on to you!

First things first…you must take the time and bake your sweet potatoes. Do not, I repeat do not boil them. It only adds more moisture that you don’t need in your pie. Baking the sweet potatoes intensifies the flavor. So my recipe makes 2 deep dish sweet potato pies. If you like the regular pie crust or a thinner filled pie just cut the recipe in half. So that’s my tip for you…lol. Most vegetables are better baked. Try it for yourself and let me know what you think in the comments.

Ingredients:

4 medium sized sweet potatoes baked and peeled

1/2 cup sugar

1/2 cup lightly packed Brown sugar.

1/3 cup sweetened condensed milk

1 stick of butter….real butter only please

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp allspice

1 1/2 tsp vanilla

2 large eggs

1 tbs milk

 

Directions:

1.  Pre heat your oven to 350°

2.  Blind bake your pie crust just for a few minutes. Remove from oven and let cool. I usually poke a few holes in it to keep it from bubbling. This also keeps your crust from becoming soggy.

3.  In a large mixing bowl, combine first 5 ingredients with an electric hand mixer. Turn your oven temp to 330°.

4.  Add spices and vanilla. This is where I taste to make sure it’s what I like. You may want start with less spice to achieve what you would like.

5.  Add eggs one at a time. If your battery seems runny, you may add 1/4 cup of self rising flour or even cake mix if you have some.

6.  Divide your battery into the 2 piecrusts. Use the milk to brush the edges of the crust. This will help keep them from burning or you can use a pie shield. It also gives a beautiful golden brown edge.

7.  Bake for 45-50 minutes. They will rise during baking and then gently fall once they are cooling on a wire rack.

8.  Let cool before slicing.

I hope you enjoy these pies as much as my family has.