Sweet Potato Pie
A classic Southern pie that has stood the test of time. Still a favorite on dessert tables at Thanksgiving and Christmas. Don't forget the whipped cream!! Recipe makes 2 pies.
- 3 1/2 cups mashed red sweet potatoes
- 1/2 stick (1/4 c) salted butter, melted
- 1 (14 oz) can sweetened condensed milk (I used Eagle Brand, F.F.)
- 1/4 cup whole milk, half-and-half, or heavy cream (I used cream)
- 1 teaspoon vanilla extract
- 1/2 to 1 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 2 extra-large eggs, lightly whisked (I used jumbos)
- 2 (9-inch) regular size frozen pie crusts (I used Pet Ritz)
Bake the potatoes on a foil-lined jellyroll pan at 350° F. until soft, about 1 to 1 1/2 hours, flipping over half way through the baking time. Cook time will depend on size of the potatoes. Remove from oven and cool to lukewarm.
Peel potatoes, then mash with a potato masher for a slightly chunky texture (or hand mixer for smoother texture) then measure out 3 1/2 cups and place in a mixing bowl.
Set oven rack at lowest position. Place a large baking sheet on the rack and preheat oven to 350° F. (I used a large jellyroll pan.)
Using a rubber spatula, fold melted butter into the potatoes; then fold in the condensed milk, cream, vanilla, cinnamon, pumpkin pie spice, and salt. You can taste at this point and adjust spices, if desired. Lastly, fold in the lightly beaten eggs. Fill the two frozen pie crusts with the mixture, smoothing out tops.
Place pies on the hot baking sheet and bake for about 1 hour, or until pies are lightly browned on top, or until knife inserted in center comes out clean. (If crusts are browning too much, lay strips of foil over the edges.) Remove pies from baking sheet to a wire rack and cool to room temperature then serve or refrigerate.
To serve, top individual slices with whipped cream or whipped topping and a light dusting of cinnamon, if desired.