Move over pumpkin pie. The real star of Thanksgiving is my Nanny’s Sweet Potato Pie.
Here in North Carolina, we find many a way to use sweet potatoes (hello biscuits), but I think my grandmother has found the best way of all with this pie that we enjoy every fall!
I convinced my sweet Nanny to share her recipe for this pie and a few others (coming soon!) with me so I could share them with you. And by convinced I mean I asked politely and she was more than happy to share them.
Like all the best recipes, this sweet potato pie recipe comes from an old church cookbook that Nanny has in her stash. Right on the recipe she made a note that it was “Jessica and Jerrod’s favorite”! She’s right and I think it will be your favorite too if you give it a try.
Creamy, sweet, and light, just one bite and you’ll find yourself in a just-one-more-bite sweet potato pie trance and before you know it you’ll blink and the whole pie will be gone.
The best part is it’s also really easy! We bake a few sweet potatoes until they are completely tender all the way through. Once the potatoes are cooled, we are going to throw them into a mixer and whip them completely smooth with a little melted butter.
Milk, eggs, sugar, and instant vanilla pudding mix join the party and everything is mixed until the filling is smooth and creamy. Sweet potato, as opposed to pumpkin, tastes great all on it’s own so it doesn’t need lots of spices and other flavors thrown in to make it tasty. Our sweet potato pie has just a hint of vanilla that compliments the sweet and creamy potatoes.
The filling is divided between two unbaked pie shells. Wait, did I mention that? We are getting TWO pies out of this one easy recipe, which is great because of the afore-mentioned just-one-more-bite issue. One pie for me. One for all y’all.
I wanted to share this pie with you for a few reasons. First, because it’s one of my favorites and one bite takes me right back home and that’s what cooking, and especially Thanksgiving cooking, should be all about. I also wanted to share it with you because I believe Thanksgiving cooking should be easy and make us feel excited to share our kitchen skills with our families. No failed recipes or pan-throwing this year. This is a classic recipe that you can trust will turn out well and your families will love it.
Over the next two weeks I’m going to share a few more of my favorite pie recipes to fully outfit your Thanksgiving dessert table. And, later in the month, the lovely Hannah from Hannah Lowman Visual Styling is going to drop in with a few tips for dressing up your dessert table before the big day!
Enough talking, let’s make pie! I hope you enjoy this cherished family recipe.
- 2 cups cooked and mashed sweet potato (cooled)
- ¼ cup butter, melted
- 2 eggs
- 1 cup milk
- 1½ cups sugar
- 1 small package (3.4 oz) instant vanilla pudding
- 2 unbaked frozen pie crusts (9 inch)
- Preheat oven to 350 and place frozen pie crusts on baking sheet(s).
- Use paddle attachment in stand mixer to whip cooled sweet potatoes until they are completely smooth. This may take a few minutes.
- Add melted butter to sweet potatoes and continue mixing until smooth.
- Mix in eggs and milk, scraping down sides of bowl to fully incorporate.
- Add sugar and vanilla pudding powder and mix until fully combined.
- Divide filling evenly between two unbaked, frozen pie crusts.
- Bake at 350 for about 30-35 minutes or until the crust is just browned and the pie is only slightly jiggly. At the 20 minute mark, rotate your pan in the oven.
- Let cool for a few hours before cutting or over night in the fridge.
- Store in refrigerator, slice, and enjoy!