Dining and Cooking
OLD SCHOOL SWEET POTATO PIE
In American Recipes

OLD SCHOOL SWEET POTATO PIE



OLD SCHOOL SWEET POTATO PIE

Recipe:
2 eggs
2 cups mashed sweet potatoes
1 1/4 cups evaporated milk
1/2 cup sugar
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 tablespoons vanilla
4 oz melted butter
One 9-inch unbaked, refrigerated (or frozen and thawed) pie shell
Prep time: 10 minutes
Baking time: 55 minutes

Preheat the oven to 375 degrees.

In a large mixing bowl, beat the eggs. Add the mashed sweet potatoes, evaporated milk, butter , vanilla both sugars, cinnamon, and salt. Beat to combine, 1 to 2 minutes.

Pour the mixture into the pie shell. Bake in the center of the oven for about 55 minutes, until filling is set.

ENJOY YALL

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Hello y’all chef Jeffrey back with another video old-school slow food channel my few scoops drivers and Facebook also today I’ll be making something I’ve been focusing on mostly holiday items in the last couple of weeks so this is the most go-to dessert I think in mine who I

Found in holiday season I’m remaking I’ve made a lighter version on my sweet potato pie but today I’m gonna be making a real traditional treatment data pie I’m not gonna step on the carnation milk I have one video where I leave the milk out and it’s more of a lighter high but

This is gonna be more traditional old-school sweet potato pie like I said in my last video the potatoes are very important the sweet potatoes that you get and you can see all these are the same size so they cook evenly and I’ll bake my potatoes I don’t boil them like

I tell everybody been following me for a while I think if you bake them you preserve not only the natural sweetness of the potato but it preserves the color of the potato when you boil a potato it’s common sense that you boiling out all the Niko’s all the sugar and you

Depleting the color of the potato so I like to preserve it the nice orange sweet potato that’s why my sweet potato pies are so nice bright and orange and it has a natural sweetener to so what I’m gonna do first over do right now I’m gonna put them in

The oven and bake sweet pays off do take about an hour I’m gonna cool a little peel them on the skin and then we’re gonna add the other ingredients that I have right here but we’ll be back in about an hour and we’re gonna put this thing together put in the pie shell and bake it off so we’ll be

Right back all right no are we back nice and soft here cook good okay I’m gonna let these set up a little bit and on get cool where I can handle them and I’m gonna peel off the potatoes put in the bowl and we’re gonna put this together putting our pie shells and

We’ll have sweet potato pie in no time so we’ll be right back after these cool all right y’all we back here already hog peel the potatoes see how Brady annoying these are that’s what you want that’s why I bake the potato skin they so bright and orange and nice that’s why I

Always okay the recipe is in the description on the video pretty much you just dump everything in here that’s what you do no method which one you do purse In America let me [Applause] And when you bake them in eliminates to a lot of screens you know how you did streams in you sweet potato pie the village just turns you off when you bake them in the skin it kind of eliminates the skin the streams and the milk What’s really really good get out smooth our sail appear like out kill y’all I’m Paul bait my pond sale for like five minutes so give it that area between myths and the pine sale so you don’t get a soggy crust you know sometimes you get upon you have a soggy crust that’s

Because you didn’t call bake your conch shell a lot of recipes don’t tell you that it but that’s the very important the point baguette for five minutes upon sale it eliminate a soggy crust All right all right now 350-degree hubba nice private Owens it is that’s what you want okay I’m gonna clean up here mess my mixer up but you got that’s part of it I did double the recipe normally I’ll do one recipe but I did a double batch that’s why it kind of was

Full so anyway I’ll be right back and we’re gonna see how you come out okay y’all be back here okay let’s see these something’s already oh yeah look at that nice bright red clothes in its color nice and firm that’s hot man I’ve been cooking uh I so long I don’t

Stick my knife and on it in it I just keep its burned but that’s it there we’re gonna let this cool well by the I wanna have two hours I let it cool naturally you know I’m gonna come back and we’re gonna slice one up and show

You how nice and smooth and I wish you could taste it but you’re gonna taste wit your mind said so anyway we’ll be right back and I wish you could smell the cinnamon and nutmeg in there yeah we’ll be right back all right y’all we back the pies are cooled here where I

Can kind of cut one up cutting one of them up I’m gonna move this one over we’re gonna cut this one here see what we’ve done here nothing nice sweet potato pie see that nice and nice and creamy no strings of Clark look no strings in

This pie baking the potato helps will I like my pot see how high do I like the high so but anyway try this try this recipe you just give this recipe a thumbs up please comment please subscribe to my channel I’ll people watch the video they don’t subscribe I

Have hundreds and hundreds of more videos coming in the next months so you don’t want to miss out so anyway until next time have a blast old-school pro food day you

25 Comments

  4. @joycepugh9726

    Chef, I make my pies just like you, the way my momma and her momma taught.. I even can make the homemade cakes and frostings. I don't have it as high so I'm going to try to put it high like your recipe 😉😁. Thank you for bringing back good memories ❤️ God bless you and your family. Enjoy the holidays 😊😘😀

  5. @bva5362

    I like a bright orange colored potato pie. Recently bought a sweet potato pie from a farmer's market, and the color was dark. It tasted pretty good, but still, I like a bright colored pie. I really don't know why I bought it…I guess I was trying to support the vendors. Anyway, I recently made filling for sweet potato pie, and I froze so whenever I want a pie, I just thaw, add to crust, and bake.

  6. @lmclbc83

    My mom and I just watched your show. We make sweet potato pie every Thanksgiving. Thank you for the tips and sharing your recipe!!! Appreciate you!

  7. @camillebarker

    Hey Chef! I know this is an older video,I've been watching a lot of them! Another secret to not having strings in your pies, is to cut the ends off before you boil, or bake them!👍🥧

  13. @msshygirl1015

    How many sweet potatoes I need for one pie? I'm the only one that will be eating this. Im going to try and make one this holiday season.

  17. @joelettegarth3431

    Hi Mr. Jeffrey my name is Joelette and I have been watching your video on YouTube for a while now and I was just wondering do you have a cook book out and if so how can I get a copy ….. May God bless you and your family

  19. @lisareaume3857

    I HAVE BEEN MAKIN' THIS RECIPE of YOURS FOR 4 MONTHS NOW,and I have tweeked it a bit. I use Half and Half and puree in my cusinart the BAKED SWEET POTATOES! IT WORKS SO GOOD! Thanks for this recipe,as I had no idea what to do with sweet potatoes in a pie! MY HUBBY LOVES IT!😃😃😃😃😃

  21. @veronicakiyoko5862

    Thank you chef for the tip on the pie crust, I well be making a couple of old school sweet potato pies in memory of my patents.

  23. @mitaverse8502

    I want to thank you for sharing this recipe! I have tried to recreate my family’s recipe for years, and tonight, I believe I’ve done it. Our family matriarch passed away 13 years ago and I nerve got the actual recipe from her. So each year, I’ve tried and failed.😅 But, this year I think it’s going to be the first thing gone from the table. Thank you, thank you, thank you! I feel like I’ve created a something she’d be proud of.🎉🎉🎉🎉🎉🎉🎉❤❤❤❤❤

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