Nana’s Sweet Potato Pie

I didn’t grow up eating sweet potato casserole or pie, which is so strange being that it’s a southern staple and we are as southern as they come. After becoming a part of Fred’s family, I’m scratching my head as to why we didn’t! When I met Fred and spent the holidays with his family for the first time, his mama had this delicious Sweet Potato Pie for Thanksgiving and it was so delicious. I was hooked at first bite and with a secret ingredient, it will have you wondering like I was, why it hasn’t been set on your table for your company and family to devour!

The best part is this pie can also be made into a casserole if you are serving a large crowd and prefer to not serve it as a dessert! It’s now a staple in my home and I love making it for friends to deliver on a meal train drop off as a dessert during the fall or a must for a holiday gathering.

This pie is sweet, full of flavor and the sweet potatoes bring it to life with their subtle yet distinct flavor that any sweet tooth will love! Preheat oven to 450 degrees.
Microwave 2-3 sweet potatoes for 6-10 minutes until fork easily pierces center of potato through.
Remove skin from sweet potatoes. A good tip for easy removal of skins from any type of potato is to rub with a little olive oil prior to microwaving. This will let help release the skin from the potato and will pull off easily.
In a large bowl combine mashed sweet potatoes sugar, brown sugar, evaporated milk, two eggs, butter and pudding and mix until well blended. Spread evenly into unbaked pie shell.
Bake at 450 degrees for 10 minutes and then reduce temp to 350 degrees.

Bake for 40 minutes until set.

This recipe can also be made as a casserole by increasing your sweet potatoes to 3 cups and following the above directions, instead putting ingredients in a 9×13 casserole dish rather than the pie crust. Add a pecan topping mixture for a little extra flair!

Topping Mixture for Sweet Potato Casserole:

1 cup brown sugar

1/2 cup flour

1/3 cup butter or margarine, softened

1 cup pecans, choppped

Mix together and blend the above ingredients with a fork. Spread sweet potato mixture in baking dish and sprinkle topping over potatoes. Bake 30-40 minutes in 350 degree oven.

Both are delicious and we are always switching it up on which one we bring to our family dinner! Let me know which way you like your sweet potatoes best!

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Sweet Potato Pie

Prep Time 20 minutes

Cook Time 50 minutes

Ingredients

• 1 and 1/4 cups sweet potatoes cooked and mashed
• 3/4 cup sugar
• 1/2 cup packed brown sugar
• 3/4 cup canned evaporated milk
• 2 large eggs at room temperature
• 6 Tablespoons butter or margarine softened
• 1 small box French Vanilla instant pudding dry mix
• 9 inch pie shell unbaked

Instructions

1. Preheat oven to 450 degrees.
2. Microwave potatoes for 6-10 minutes until a fork can be inserted gently through middle of potato.
3. Remove skins from sweet potatoes.
4. In a large bowl combine first seven ingredients and mix until well blended.
5. Spread evenly into unbaked pie shell.
6. Bake at 450 degrees for 10 minutes and then reduce temp to 350 degrees.
7. Bake for an additional 40 minutes until set.