One of my favorite desserts, no matter what time of year, is sweet potato pie.  It is always popular during Thanksgiving, especially where I was growing up in Texas.   But, I love it year around.   This recipe is very simple with basic ingredients.  Some folks add evaporated milk to the mixture, but I like the basic fresh sweet potato taste without the extra cream flavor.

Sweet Potato Pie


1 9” Prepared Pie Crust (link here)
2 1/2 lb Sweet Potatoes, peeled and cut into 2” cubes
4 tbl Butter
1/2 cu Brown Sugar
1/2 cu Granulated Sugar
2 lg Eggs, beaten
1 tsp Vanilla Extract
1/4 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg

Topping (optional)

1 cu Whipping Cream
1/4 cu Powdered Sugar


Prepare your pie crust and chill it for 30 minutes before baking.

Placed cubed sweet potatoes into a large pot and fill with enough water to cover. Bring mixture to a boil and boil for 15-20 minutes or until potatoes are tender. Strain potatoes and place them in a large mixing bowl. Allow to cool.

Once potatoes are cool, combine with butter and blend with a mixture at medium speed until smooth. Add sugars, follow by eggs, one at at time. Add vanilla, salt, cinnamon and nutmeg and mix at hight speed for about 3 minutes until fully blended.

Preheat oven to 350 degrees F.

Pour sweet potato mixture into prepared crust and, using a spatula, smooth the top. Place pie on a baking sheet and loosely tent with aluminum.  Be sure aluminum isn’t touching filling.  Bake for 45 minutes.  Remove the aluminum and bake for an additional 15 minutes until crust is golden brown.  Remove from the oven and let rest for an hour before slicing.

For a tasty topping, whip 1 cup of heavy cream until soft peaks form.  Add powdered sugar and whip further until stiff peaks form.  Spoon a dollop on top of each slice of pie.