For me, my mom’s sweet potato pie is at the top of that list of foods. As a kid I had a second stomach for dessert and something about this pie made it so easy to devour slice after slice. I may or may not have been responsible for eating an entire pie by myself over a Thanksgiving break in middle school.
We’re going to New Jersey this year for Thanksgiving, which will make this my first Thanksgiving away from home. I look forward to spending it with Jason’s family and making new memories, but I got a little sad at the thought of the holiday without my mom’s famous pie. I asked her if she would teach me how to make it and share the recipe with you all and she agreed!
- 2 unbaked pie crusts
- 5 c. roasted, mashed sweet potatoes
- 2 c. sugar
- 3 eggs, beaten
- 1 c. heavy cream
- 1 c. butter, melted and cooled
- 1 T. vanilla extract
- ½ t. cinnamon
- ½ t. nutmeg
- 1 t. salt
- Preheat oven to 400.
- In the bowl of a mixer, whip the mashed sweet potatoes until they are smooth.
- Add the sugar and mix to combine.
- In a small bowl, whisk together the cream and eggs. Add this mixture to the sweet potatoes and continue to mix until smooth.
- Add in the butter, vanilla, cinnamon, nutmeg, and salt, and mix on medium speed until the mixture is smooth and all ingredients are well incorporated.
- Prepare two pie pans with pie crust.
- Pour the batter equally into the two pie pans.
- Bake pies for about 15 minutes at 400, then lower the temperature to 375 and cook for an additional 30 minutes (or until a knife inserted in the center comes out clean).
- Cool for at least 2 hours before slicing and serving. Store in the refrigerator.
So if you’re still looking for the perfect dessert to add to your Thanksgiving table–look no further! Bet you can’t have just one slice.
What foods remind you of the holidays? What was your favorite part of Thanksgiving as a kid?