Sweet potato pie is something that brings back memories of my childhood. Every year, my grandmother would cook a grand dinner for every holiday and sweet potato pie was among the things she made. Grandma would stay up late at night cooking a huge meal for the family. When you wake up in the morning, you smell the food she prepared the night before lingering in the house. My mom told me stories of my grandfather walking into the kitchen wee hours in the morning tasting a sample of the food grandma made. Both grandma and my mom knew the food was good, because you hear my grandfather smacking his lips as he ate.
Despite my grandma’s passing, my family continue the tradition of making sweet potato pie every holiday. One year I broke the tradition and made a pumpkin pie, but I still prefer sweet potato. This recipe is not my grandma’s. Every time I would ask her for a recipe she couldn’t tell me the exact measurements that goes into a recipe. I made this pie from watching my grandmother bake in the kitchen and based on how her pie tasted like. I would stand in the kitchen next to her as she beat the sweet potato’s with her hand mixer while adding the remaining ingredients into the pie filling. As she pour the orange filling into each pie crust and place them into the oven, my eyes would lite up, because I knew it was close to tasting time.
The fact that my grandma didn’t know the measurements of the ingredients, I think that what made her great cook. Everything she made was based on her taste, which made things not so complicated. Figuring out the right amount sweetness or saltines or liquids can be frustrating. I know I get frustrated. I know there’s a lot of people out there that have family recipes that don’t come with the exact measurements or no measurements at all. I think family recipes are the best. They are personal and they have stories behind them.
I want to dedicate this post to my grandma and to all the great cooks in other people’s lives.
To the great cooks!
Sweet Potato Pie
3 lbs cooked sweet potatoes
4 tbsp unsalted butter (room temperature)
1/2 cup granulated sugar
1/2 tsp ground nutmeg
1 tsp vanilla extract
1/2 cup evaporated milk
2 large egg (room temperature)
2 Prepared pie crust
Preheat the oven at 350 degrees F.
Place your pie crust dough on to a pie pan. Using a fork, prick the bottom and sides. Bake accordingly to the pie crust instructions.
Using a hand mixer, break up the sweet potatoes in large a bowl. Add butter, sugar, nutmeg, vanilla extract, and evaporated milk. Mix well until all the ingredients are incorporated. Add the eggs and mix well.
Pour your batter into the baked pie crust and baked for about 30 minutes or until filling set. Cool before slicing.