Sweet Potato Pie was one of the first things my Mama taught me how to bake! So I’ve been in-love with sweet potato pie for a very long time! And let’s not even talk about the next day slice of sweet potato pie. OMG it’s like the flavors just have time to settle and, well um…. just um well…turn into pure goodness!!
After I made this one for pictures and posting, I realized just how much Hubby and the kids love it as well. That pie was gone in 2 days! I went in the fridge for a slice and it was nowhere to be found! I was hurt because I was all ready for my sweet potato love…. but felt incredible at the same time because it meant my recipe was a hit! Hope you enjoy just as much we did (and don’t forget to share the recipe love)!
oh yeah baby….pure goodness!!
EASY BUT OH SO GOOD SWEET POTATO PIE
4 large sweet potatoes
1 box Pillsbury Roll Out Pie Crust (2 come in a box)
1 ¼ cup granulated sugar
¼ dark brown sugar
½ cup evaporated milk
2 eggs (beaten)
2 tbsp. cinnamon
1 tsp. nutmeg
2 tbsp. vanilla extract
½ stick butter (room temperature)
½ tsp. sea salt
READY, SET GO:
- Set oven to 400 degrees
- Add sweet potatoes (with skin on) and 3-4 cups of water (enough to cover potatoes) to large pot and bring to a boil. Once boiling, turn down to medium high heat and allow to cook 20-30 minutes or until sweet potatoes are fork tender (stick a fork in and it goes straight through.)
- While sweet potatoes are boiling, prepare the crust. Sprinkle a little flour on the counter top, take one pie crust out and lay it on the floured counter, take the other pie crust and lay it on top of the first one, use a rolling pin to roll over both until they are combined as one.
- Butter pie dish and sprinkle with a little flour. Place dough in pie dish and cut crust hanging over edges. Crimp the edges (by pinching) and set aside
- Once the sweet potatoes are fork tender, carefully drain the water and allow sweet potatoes to cool 3-5 minutes. Carefully remove skin from sweet potatoes and discard skin.
- In a large bowl, mix the sweet potatoes, granulated sugar, dark brown sugar, evaporated milk, beaten eggs, cinnamon, nutmeg, vanilla extract, butter and sea salt until well blended.
- Pour sweet potato mixture in 9 – 9 ½ inch pie dish and sprinkle top with granulated sugar
- To prevent edges of pie crust from burning, wrap crust edges in aluminum foil
- Place in oven and bake for 30 minutes, after 30 minutes remove foil from crust edges and continue baking pie for 15 minutes
- Once done allow to sit for 20-30 minutes to set
Sizzle Sizzle Baby