Thanksgiving and pie go hand-in-hand. And Thanksgiving would not be without Pumpkin Pie. Or would it?
You be the judge.
Sweet Potato Pie baby. It's a contender.
If Papa (my Dad) had his way, we'd have both Pumpkin Pie and Sweet Potato Pie for Thanksgiving. And probably nothing else.
This Thanksgiving we will most likely have both pies present. And a few others.
And no, we're not gluttons, usually.
So, let's make pie!
Sweet potatoes! Clean, poke with a fork and bake until tender.
While the potatoes are baking, mix together the butter and brown sugar.
Next, add your eggs.
Cream, vanilla, flour, salt and all your spices. Add 'em in baby.
Your potatoes are done. Scrape out the flesh, mash it up and plop it in. Mix until
smooth and creamy.
Pour your creamy mixture into a prepared pie crust and bake.
No doubt, this pie is a contender versus Pumpkin Pie.
Which pie will be your favorite? Pumpkin or Sweet Potato?
Or will you just smirk and ask for a slice of each saying, "I'm still deciding."
Because that's how Papa rolls. He's no dummy.
Here's the recipe:
Sweet Potato Pie
4T softened butter
1 cup brown sugar
1/4 cup heavy cream
1 1/2t vanilla
1/2t ground clove
2C mashed sweet potato (3-4 baked sweet potatoes)
1 pie crust (homemade or store bought)
Preheat oven to 350℉.
Scrub the skin of 2-3 large sweet potatoes. Prick each potato with a fork in several places and put on a baking sheet. Bake potatoes in the oven until fork tender.
While the potatoes are baking mix together the butter and sugar. Add in the eggs, cream and vanilla. Mix until smooth. Next add your flour, salt, cinnamon, nutmeg and clove.
Once potatoes are done and easy to handle, scoop out the flesh and mash. Add the mashed sweet potatoes to the egg mixture and blend. The mixture will be thick.
Place your pie crust in a prepared pie pan and pour in your sweet potato mixture. Bake for 35-45 minutes or until the center of the pie is set and pie crust is golden brown. Eat up, buttercup!