Join the ranks of many southern families who make this nicely spiced pie–instead of pumpkin–their holiday dessert, including mine! This is my late wife’s recipe, I’ve found none better. As soon as she started to bake it, the smell was amazing. The better the pie smells the longer it seems to take. (Of course that is all just perception), It felt like hours before the pie was cooked, then cooled enough to eat. We ate it with whipped cream and boy was it good.
Servings: 12 servings
2 1/4 pounds sweet potatoes, peeled, cooked, and mashed
3 eggs, lightly beaten
1/2 cup sugar
¾ cup Dark brown suga (that’s what she called it too, not a typo! LOL)
2 teaspoons ground cinnamon
2 teaspoons vanilla
2 tablespoons butter
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract (optional)
3/4 cup whipped dessert topping, thawed (optional) or real whipped cream
Ground nutmeg (optional to sprinkle over for serving
Preheat oven to 375 degrees F.
For filling: In a large bowl, combine mashed sweet potatoes, evaporated milk, eggs, sugar, cinnamon, vanilla, butter, the 1/4 teaspoon nutmeg, and the almond extract; whisk until nearly
smooth. Pour sweet potato filling into pastry-lined pie plate.
To prevent over browning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. If desired, top individual servings with whipped dessert topping and sprinkle with additional nutmeg. In a covered large saucepan, cook sweet potatoes in enough boiling water to cover for 20 to 25 minutes or until very tender. Drain. Mash potatoes until smooth using an electric mixer (you should have about 3 1/4 cups mashed sweet potatoes). Allow to cool slightly.
This makes 1 9” pie, and can be doubled with ease. Enjoy!!