My Grandma’s Sweet Potato Pie {Thanksgiving Recap}

So, remember how I said that it took me a while to discover how incredibly delicious my grandma’s pecan pie, was?

Fortunately, that’s not the way it went down with this one. I tried sweet potato pie pretty early on, and from that first taste, I was hooked. Anyone who’s ever had it before knows exactly what I’m talking about.

Those who haven’t, well…just pop a squat and listen up.

I’ve heard sweet potato pie often compared to pumpkin pie and that’s somewhat appropriate. The textures are very similar to each other, especially if you’re roasting and mashing your own sweet potato or pumpkin. However, I’ve often found that pumpkin pie is a lot more ‘spicier’ than sweet potato-more often than not the seasonings include cinnamon, nutmeg, allspice, cloves and ginger.The aftertaste has got a kind of ‘bite’ to it, while the flavor of sweet potato pie tends to be a lot more subtle- at least this one is anyway.

So, long story short: if you like pumpkin pie, then chances are, you’ll like sweet potato pie too.

If you don’t like either one, then- wait…WHAT????

Myself, I’ve got no problem with pumpkin pie- I enjoy a slice myself come autumn time. But given the choice between the two, I will always pick sweet potato pie. Especially if it’s my grandma’s recipe. There’s just no contest there.

I made both pecan pie and sweet potato pie for Thanksgiving. Just about everybody at the table had a slice of each. That should give you some kind of idea about how delicious this is. In fact, for your next family or holiday gathering, I would even dare you to make both my grandma’s pecan pie, and her sweet potato pie- see how many people end up getting slices of both. I’m sure you’ll even be one of them.

FEED(ME) BACK: Are you Team Pumpkin Pie or Team Sweet Potato Pie?

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My Grandma’s Sweet Potato Pie

Yield: 8 servings

CLICK HERE FOR PRINTABLE VERSION

Ingredients

1 frozen Deep dish, 9 inch pie crust shell
2 large (1- 1 1/2 lbs) sweet potatoes, cooked and peeled
1/4 cup butter, softened and cut into cubes
1/2 cup light brown sugar
1/2 cup dark brown sugar
2 eggs
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup evaporated milk
1 teaspoon vanilla extract

Directions

1. Preheat oven and baking sheet to 375° Remove pie crust from freezer.

2. Meanwhile, in medium bowl, beat sweet potatoes until smooth (be careful: they tend to splatter, so don’t beat them too hard or fast)

3. Mix in butter and sugar.

4. Beat in eggs, one at a time.

5. Mix in nutmeg, salt, vanilla extract and evaporated milk

6. Re-crimp edge of pie crust to stand 1/2 inch above rim. Bake in the center of the oven for about 60-65 minutes or until knife inserted in center comes out clean. Cool completely before serving.

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