As a North Carolinian, sweet potatoes are kind of my (our) thing—we’re the #1 sweet potato producing state in the country, and we’re proud of it.We also know how to make the perfect sweet potato pie.
When I was growing up, I never ate sweet potatoes. I never understood that a potato could be a delicious and healthy dessert. No one ever made me sweet potato pie, but I wish they had.
Pumpkin season isn’t quite here yet, but sweet potatoes make a great substitute. This recipe, which yields TWO pies, is perfect to throw together on a weeknight or weekend: Save one for your family, and give one to a friend. Or save both for your family! Either way, you’ll be hearing a LOT of thanks.
Perfect Sweet Potato Pie
Makes two 9-inch pies
2 cups cooked and mashed sweet potatoes
1 cup sugar
1 tablespoon flour
3 eggs, beaten
1 14-ounce can sweetened condensed milk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup melted butter
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 cup sugar (optional)
1/2 cup water (optional)
2 sliced (peeled) sweet potatoes (optional)
2 unbaked 9-inch pie shells (alternatively, you can make your own)
1. Combine the mashed sweet potatoes with the 1 cup sugar and flour. Stir in the beaten eggs. Add the sweetened, condensed milk and add the cinnamon, nutmeg, butter, vanilla extract, and lemon extract. Mix well.
2. Optional (but worth the effort): Add 1/4 cup sugar and the water to a saucepan. Bring it to a simmer and add sliced sweet potatoes. Cook about 15 minutes, until sweet potatoes are barely tender. Allow sweet potatoes to cool to the touch. Layer slices of sweet potatoes evenly in the two pies.
3. Heat oven to 350 degrees. Evenly divide the filling mixture among the two pie shells. Bake for about 45 minutes or until done. Pies should rise and the middle should no longer look shiny or wet. Enjoy!