Thursday, October 8, 2015

Sweet Potato Pie

I haven't made a Sweet Potato Pie since the 80's and decided it was time! What makes this recipe different than the iconic Libby pumpkin pie is the addition of vanilla and I used brown sugar instead of white. As written, this would be a mildly spiced pie, I increased the spices-you know your crowd. It does call for butter, but I cut way back on the amount... Feel free to channel your inner Paula and use as much as you'd like:@)

My pie was spruced up with a little Halloween scene but this would be perfect for Thanksgiving and Christmas too.

If you'd like a really fun Halloween idea, directions for this Jack-O-Lantern are HERE.

Notes:
  • They didn't address how to cook the sweet potatoes before mashing, roasting them in the oven added even more depth of flavor and kept them from getting soggy. Poke them a few times with a knife, 400 degrees for 50-60 minutes should do it. Place tin foil or something under them to catch the occasional drip. Cooling completely in the fridge makes peeling a snap too. 
  • Ma was doing a little purging and asked if I'd like a ricer, it worked great for "mashing" the sweet potatoes and making them very smooth-thanks Ma! I don't usually have Pumpkin Pie Spice but found a jar at a reasonable price so I subbed 2 tsp of that for the listed spices.
  • I did cut the butter back to 2 Tblsp, just didn't think 1/3 C was necessary? 
  • If you want to sub a 15 oz can of pumpkin for the sweet potatoes, that would be fine.
  • My decorations were baked on a cookie sheet, then simply placed on the pie once it cooled.
  • Left over evaporated milk can be used to make a half batch of 5 Minute Fudge, either chocolate or white fudge. Cool in a 4.5 x 8.5-ish bread pan.
  • Some folks mention adding chopped pecans or marshmallows to the top the last 10-15 minutes... I say, sounds good!
Sweet Potato Pie-adapted from Taste of Home
1/3 C butter, softened-I used 2 Tblsp
1/2 C sugar-I used packed brown sugar
2 eggs, lightly beaten
3/4 C evaporated milk
2 C cooked, mashed sweet potatoes
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt-I just added a little pinch
1 unbaked 9" pie crust-extra if making decorations
Whipped cream for topping if desired-I desired:@)
  1. Mix everything (except crust) well.
  2. Pour into crust.
  3. Bake at 425 degrees for 15 minutes, reduce heat and bake at 350 degrees for 35-40 minutes longer or until knife inserted near center comes out clean.
  4. Cool and store in the fridge.
 Eat well and have a happy day:@)

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14 comments:

  1. I don't think I've ever had a sweet potato pie Lynn~ retro recipes seem to be making a comeback lately, I need to try this! I love your pie crust fall decorations, especially the little pumpkins~
    Jenna

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  2. I adore sweet potato pie, but always forget to make it!

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  3. You know what Lynn, I have never made a sweet potato pie, nor have I ever tasted one. I think I need to change that up! Roasting the sweet potatoes sounds great and I have a food mill that would be good for putting them through. Thanks for the inspiration!

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  4. Your pies are so whimsical! I love them! I am your newest follower on bloglovin :-)

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  5. That's the cutest pie I've ever seen Lynn. Personally I like sweet potato pie better than pumpkin. I always add a dash of dark rum to mine.
    Sam

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  6. Love your pie! Adorable decorations. I sure love sweet potato pie....I have never made on but this cuteness has me thinking it would be a great idea.

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  7. Well I see I am not alone in never having had sweet potato pie. Pumpkin pie is a favourite at our house though. Good of you to hint at what to do with the leftover evaporated milk. Sometimes I hesitate on a recipe that calls for an ingredient that I won't use up.

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  8. I haven't had sweet potato pie in over 20 years. Sounds delish! I love using a ricer :-)

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  9. Yum and I love the Halloween crust ideas. You are always such a good inspiration.

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  10. So festive with your cute pie crust decorations Lynn! I prefer sweet potato over pumpkin pie any day, which doesn't explain the 3 (yes,3) jars of pumpkin pie spice I have taking up valuable space in my cabinet. :)

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  11. I've never made a sweet potato pie but I'd love to see how it tastes compared to pumpkin pie. Love your pastry decor :) I think ricers are the greatest invention! I used to mash potatoes by hand - not since I bought a ricer. I'm sure I've mentioned some time along the line that Reiman Publiations (Taste of Home, etc., etc.) used to be based in our small Wisconsin village in suburban Milwaukee county. Roy Reiman and his wife still own a home here although they don't live there full time. We even had a cute restaurant called Taste of Home in our village before Reiman sold his company to Readers' Digest. They have great recipes!

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  12. Hi Lynn, Your pie looks great! I have made a sweet potato pie in the past and I also have made 2 types of pumpkin pie: "Mild" (Libby's recipe) and "Spicy." I think the Libby's is my favorite.

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  13. Congratulations!
    Your recipe was featured on Full Plate Thursday! Hope you are having a great day and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

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Thanks for stopping by!