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Believe it or not, the holiday season is upon us! Is it just me, or was the 4th of July literally yesterday? Nonetheless, the holiday season is here and that means family time! This week DCDishes is on the road! I’m spending Thanksgiving with my family down south- Tennessee and Louisiana. Thanksgiving is my favorite holiday. Food and family time are my passion and I genuinely look forward to the intersection of both each year.

Like most dishes featured on my blog, Sweet Potato Pie was not my favorite growing up. It was a dessert made by both my grandmother and mother religiously at every Thanksgiving and Christmas year after year. It was my father, very familiar with my pickiness with food, who required me to give this orange pie concoction a try. At the time,  I would only devour the Mrs. Smith’s Apple Pie and the family caramel cake- I clearly had a very sophisticated pallet in my youth. I acquiesced to his request and like most everything I’ve tried, it was delicious and is now one of my favorite Thanksgiving desserts.

Today’s recipe is a special one. This is my mother’s pie recipe. After flying down to Tennessee, I requested before we made the trek over the river and through the woods to grandma’s house, that she teach me how to make the family sweet potato pie. It’s rare that I’m home with my lovely mother and I had such a great time learning how to make this quick and easy sweet potato pie recipe. We took the quick route and used pre-made pie crust due to time constraints, but trust me, my Mom’s pie is to die for. I tend to let the pros do their thing because I don’t want to be responsible for ruining perfection, but spending time with my mom this week in the kitchen is something I will hold near and dear to my heart, just like this recipe, for the rest of my life.

I encourage you all during this holiday season to get together with your loved ones and learn a family recipe. If that’s not your style, just cherish the time you get with your friends and family!

Happy Thanksgiving, from DCDishes!

Sweet Potato Pie

What You Need:

Pie Crust (or pre-made crust)

  • 1.5 cups white flour
  • 1 tsp salt
  • 1/4 cup pecans
  • 1/2 cup shortening

Pie filling

  • 4 large sweet potatoes- peeled cooked and mashed
  • 1 -1.5 cups of sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 eggs- beaten separately in a bowl
  • 3/4 cup condensed milk
  • 3 Tbs butter, melted
  • 1/2 tsp vanilla
  • Pecans (optional)
  • More cinnamon (optional)

Instructions:
Click here to Cook With Me!

Pie Crust (or use a pre-made pie crust)

  • Mix well with hands, then add 1/4 cup of ice water.
  • Squeeze together and add more water if necessary.
  • Make a ball, pat out into the pan, make sure the dough goes up the sides.
  • Flute on the side.
  • Prick pie crust with a fork,
  • Bake in 350 degree oven for ten minutes.

Pie Filling

  • In a large bowl whip mashed sweet potatoes with sugar.
  • Add nutmeg and cinnamon.
  • Whip in condensed milk.
  • Add two eggs beaten separately in a bowl. Whip into sweet potato mixture
  • Melt butter and add to potato mixture.
  • Add in vanilla and whip well.
  • Once all ingredients are completely mixed, fill the prepared pie crusts and smooth out the tops.
  • Sprinkle with cinnamon and decorate with pecans around the edges, if desired.
  • Cover edges of the pie crust with foil to prevent overcooking.
  • Bake at 375 degrees for 35-45 minutes.
  • Allow to cool completely.
  • Serve and enjoy!

Cook With Me:

  • By boiling, baking, or using a convection oven, heat washed and fork pricked sweet potatoes until soft and remove from the skin. We used my Mom’s awesome convection oven!
  • In a large bowl whip mashed sweet potatoes with sugar.
  • Add nutmeg and cinnamon.
  • Whip in condensed milk.
  • Add two eggs beaten separately in a bowl. Whip into sweet potato mixture.
  • Melt butter and add to potato mixture.
  • Add in vanilla and whip well.
  • Once all ingredients are completely mixed, fill the prepared pie crusts and smooth out the tops.
  • Sprinkle with cinnamon and decorate with pecans around the edges, if desired.
  • Cover edges of the pie crust with foil to prevent overcooking. My Mom has a fancy pie crust cover, but foil definitely gets the job  done too!
  • Bake at 375 degrees for 35-45 minutes.
  • Allow to cool completely.
  • Serve and enjoy!
  • Inspired by this recipe.

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