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!
This recipe was shared with me by a special friend in Atlanta, GA. It has long been a favorite, and everyone who tastes it says it is the best they have ever had..
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
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1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.