This time of year is sweet potato pie time! I’ve never made my own homemade sweet potato pie, so I decided this would be the year to do it. When I received some vouchers for complimentary products from the Sager Creek Vegetable Company recently, I decided to try a sweet potato pie recipe from their website. They call this recipe Our Best Never Fail Sweet Potato Pie. That sounded like the perfect recipe for me, since I’m not a very experienced pie-maker! This recipe makes three, yes three, sweet potato pies, so it’s perfect if you’re needing to make lots of pies for the holidays. I used the Sager Creek Vegetable Company’s Princella cut sweet potatoes for the filling and they worked out great! And you can use unbaked frozen pie shells, which also saves time (you need to thaw them before using). I just happened to have three of those in my freezer. So I guess making this recipe was meant to be! 🙂
I changed the recipe slightly by adding some additional spices–in addition to ground cinnamon, I also added nutmeg and ginger. The sweet potato filling has a really great flavor with the combination of these spices. It’s really yummy and a great recipe to keep in mind when you want to make a batch of pies! The pie crust edges do brown quite a bit, but you can keep them lighter by covering the edges with foil when baking.
NEVER FAIL SWEET POTATO PIE by NancyC, adapted from SagerCreekVeggies.com
Makes three 9″ pies
- 3/4 cup (1 1/2 sticks) butter, softened
- 2 1/4 cups granulated sugar
- 6 large eggs, beaten
- 1 (40-ounce) can Princella sweet potatoes, drained and mashed
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 6 Tablespoons cornstarch
- 15 ounces evaporated milk (I used three 5-ounce cans)
- 3 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 3 (9-inch) deep dish unbaked pie shells (I used frozen pie shells, thawed–I actually used two deep dish and one regular size because that’s what I had on hand)
Preheat oven to 400˚F.
In large bowl, cream butter and sugar. Add beaten eggs and stir. Then add mashed sweet potatoes and blend everything well.
Next, stir in ground cinnamon, nutmeg, ginger and cornstarch; then add in evaporated milk, vanilla, and salt, making sure all ingredients are thoroughly mixed.
Pour mixture into the three pie shells and bake at 400˚F for 15 minutes. Lower heat to 350˚F and continue baking for an additional 25 to 30 minutes, until the tip of a knife inserted in center comes out clean.
Of course some whipped cream on top of your pie is always a good idea, too!
Hope you and your family and friends enjoy a wonderful meal and time together this Thanksgiving! And may this holiday remind us of the many blessings we have to be thankful for!
Come before Him with thankful hearts. Let us sing Him psalms of praise. PSALM 95:2 Living Bible (TLB)