Sweet Potato Pie. What a yummy excuse to eat orange vegetables:) This is an easy pie to make and it tastes so dang good. I even prefer it to Pumpkin Pie. I associate it with my Grandmother’s Southern cooking. Mellow and sweet with a caramelized undertone thanks to plenty of brown sugar. Homemade vanilla whipped cream is a delicious topper but toasted marshmallow can’t be beat!
Parbake the pie crust. Preheat oven to 375F. Line the raw pie crust with parchment paper or tin foil. Fill with dried beans or pie weights. Parbake the crust 15-18 minutes. Remove from the oven. Take out pie weight and parchment paper. Prick the bottom of the crust with a fork. Return to the oven and bake for 5 more minutes. Remove from the oven and let slightly cool.
Bake the sweet potatoes. Preheat the oven to 400º F. Scrub the sweet potatoes until clean, prick them 4 to 5 times with a fork. Place onto a baking sheet and bake for 45 – 50 minutes until the sweet potatoes are tender when pricked with a toothpick. Remove from the oven and allow to cool until they can easily be handled. Peel the skin from the sweet potatoes and place the sweet potatoes into a large mixing bowl. Reduce the oven heat to 350º F.
Make the Pie Filling. Add butter to the sweet potatoes and mash until smooth. Add the sugar(s) to the sweet potatoes and mix until well combined. Add the vanilla extract, milk, and the eggs. Mix until well combined. Pour into the unbaked pie crust.
Bake the Pie. Bake the pie until the center of the pie is set, about 1 hour. Remove the pie from the oven and let it cool slightly.
Cover the pie with a layer of whipped cream or marshmallow cream.
If using marshmallow cream: Briefly broil under the broiler-but watch it closely! You could also use a kitchen torch to toast the marshmallow topping.
Serve the pie warm or allow it to cool before slicing.
