Sweet Potato Pie

 I'd only heard of sweet potato pie a few months ago (true story).  It intrigued me.  Then, a few weeks ago, one of my gingersnaps found a book at the library titled Sweet Potato Pie.  We brought the book home, read the delightful story with colorful illustrations, and came to the end of the book to find none other than a recipe for sweet potato pie.  "Let's make it!!"  Ok!

Making it was as easy as . . . ahem . . . pie.  And I'm pretty sure this pie is my new obsession.  I don't know what it is, but I like it so much I've decided I'm making this on Thursday instead of a pumpkin pie (and if you know me, you know how much I love pumpkin).  The texture is similar to pumpkin pie, but the flavor is subtly different, a little less sweet, and so delicious!  So if you're looking for a change on your Thanksgiving table and sweet potato pie is a new concept to you like it was to me not long ago, I suggest this yummy dessert (topped with whipped cream, of course!).


1 pie crust
1 1/2 pounds sweet potatoes (approximately 3 large)
1 cup sugar
1/2 cup evaporated milk
2 large eggs
4 Tbsp butter at room temperature
1 tsp ground nutmeg
1 tsp vanilla
1/4 tsp salt
ground cinnamon

Preheat oven to 350.

Peel sweet potatoes and cut into chunks.  Boil or steam until tender, about 20 minutes.  Drain off water and put hot potatoes into large bowl.  Mash well.

Add all remaining ingredients except cinnamon and beat sweet potato mixture until smooth.  Pour warm filling into pie crust and sprinkle top with cinnamon.

Bake for about 1 hour, until filling is firm and crust is golden brown.  Let cool then serve slightly warm with whipped cream!