How To Make Southern Sweet Potato Pie

As Thanksgiving approaches, elevate your holiday feast with a delightful sweet potato pie recipe that is sure to impress your guests. In this video, we will guide you through each step of creating this classic dessert, from selecting the perfect sweet potatoes to achieving a creamy filling and a flaky crust. Whether you are a seasoned baker or a novice in the kitchen, this recipe is easy to follow and guarantees a delicious outcome. Join us as we share tips and tricks to make your sweet potato pie the star of your Thanksgiving table. Don’t forget to like, subscribe, and share your own sweet potato pie experiences in the comments! #ThanksgivingRecipes #SweetPotatoPie #holidaybaking #recipe #cookingchannel #cookingathome #familydinner # Recipe………………………….
4 cups of smashed sweet potatoes(about a pound and a half of 3 or 4 large whole sweet potatoes)
Two sticks of butter
Four eggs
1/2 cup of evaporated
1/2 cup of heavy cream
1 teaspoon or more of cinnamon
1 1/2 teaspoon of nutmeg
A half a teaspoon of salt
1 teaspoon or more of vanilla
One cup of white sugar
One cup of brown sugar.

Use a frozen or a homemade pie shell

preheat the oven at 425

Boil or bake your sweet potato first
Cream the potatoes and butter together
Add white and brown sugar And heavy cream and milk and spices and mix together and then add egg and mix taste and adjust spices if needed to your liking.

Bake the pie on 425 for 10 to 15 minutes. Reduce the oven to 350 and cook 45 minutes or until your pie is done. Purchase Marshall’s Creek Spices @ https://www.pureandnaturalspices.com

[Music] Welcome everyone. Welcome back to the channel. Today we’re going to get ready to start on our Thanksgiving meal. So, I’m just going to show you some recipes of the classic and some of the favorite things that we like to eat for Thanksgiving. So, we going to start this out right here with a sweet potato pie. Now, on this sweet potato pie right here, it’s pretty much a basic sweet potato pie. So right now I’m gonna start out with three. This probably about a pound, maybe a pound and a half of potatoes. So right here I’m gonna cut these in chunks. And this right here should make about four cups to five cups of mashed sweet potato. So what you’re going to do is now let me tell you this. Now one thing you want to do determine if you want to bake your sweet potato or you boil it. Now I chose to boil mines and cut them because you know that’s the quickest way to me. Right now, I’m just going to do this right here. So, you just ch um you just cut them in chunks. This recipe going to make about two pies. Now, you can determine if you want to use a deep dish. You know, that might, you know, play a part, but I normally use like a 9 in uh pie dish on my pies. I never make uh sweet potato pies in deep dish cuz I found out over the year they like them in that 9 in um pie pie thing like this. Okay. So, right now I’m going to take this to the sink. I’m going fill this up to the uh rim. And what you’re going to do once you put it on the stove, you’re going to let your potatoes cook until they get tender. Now, you don’t want them mushy. You just want them fork tender. Okay y’all, while the potatoes is cooking, going to take probably about maybe 20 minutes to 30 minutes. So, I’m going check on them in 20 minutes, see how tender they are. So, right now, we going to go ahead and make our crust. Normally, I like to use the Kroger brand of Po and I don’t like the other brand. Uh, I don’t know why the Pierce Bear, I don’t really care for that one, but this the one I always choose. So, this my favorite. In the comment, let me know which store brought brand you like. But today, I made mine from scratch. uh today. So, right now, um I’m going in with I’m gonna get ready and roll it out. And this is a pretty good crust. Buttery. You can see the butter in it. And like I say, you know, the homemade don’t take you no time to make them, you know. And so, you can use whatever you want to use. It’s still going to taste good. Ain’t that right, Sheree? Yep. And maybe we’ll do a little video just make a pie crust by myself. We going to do one. Um, we’re going to do one. All you doing now is you going to roll this out and you going to put your pie crust in in this dish right here. So, my um this haven’t came really to a room temperature. So, I’m working with it right now. Okay, y’all. So, now my crust is rolled out uh to the way I like it. So, right now I’m just going to make sure you know ain’t no hole in it or nothing. And just don’t set your crust in and just go, you know, ham on it like this. Just gently, you know, doing it like this to fit it in the pie crust. So, right now, I’m just going to trim a little of this stuff off. And I’m going to try to crimp my pie uh crust. You don’t have to do what I do. You know, you just do what you feel that you know, you can do. Like I say, you know, I’m still learning some of this stuff. I’m not the best baker in the world, but you know, I get the gist of it. Like I say, this right here is something, you know, I learned and it’s not hard to do. You just really doing this right here and putting your knuckles in between your fingers. All right, y’all. So, right now, uh, I’m just pricking this. And you’re not just, uh, you’re not just piercing all the way through the dough. So, you’re just doing this right here. And it’s for so you know your pie don’t don’t rise. Now sometime I pre-bake this uh pie crust sometime and sometime I don’t. So today I’m not I’m just going to put the filling in and keep it moving and and reading people do that that to keep their crust from being soggy. So I really never had any problem eat away uh when I bake uh my pie. You Sheree? Nope. Some people don’t bake it long enough. Yeah. Maybe that’s what it is. That’s what it is. But some people like their crust to be more crispy. So this is what I’m doing. So I got my pie crust made just like that. And what I’m going to do, I’m going to keep it in the refrigerator until I get through making my filling. And uh we’ll be back. Y’all, my potatoes are done. It been about 20 minutes or 25 minutes or so. So this what you want to do. So I already got that going. So I’m going to set my pot here uh drainage because I’m going to use this pot for my last step. So, I’m go ahead and I’m put my potatoes back in here because I’m going to mash them down and try to get a little of the moisture out of my potatoes before I make my pot filling. And it’s just an extra step I do. Now, you don’t have to do this, but like I say, I do it right now. I drain my water. So, what I’m doing is I’m just getting some of the moisture out. So, I got my eye high and it’s just an extra step I do when I boil potatoes. Now, if I was baking them, I wouldn’t do this. So, and what I’m doing is trying to evaporate some of the water out to make the potatoes kind of dry. All right, y’all. I’m going to get ready to put my potatoes in here. So, I’m satisfied with that. We potato queen right here. She got think she supposed to have a fire time. The holidays come around. Okay y’all, like I say, about a pound of potatoes to me. Uh, get some big ones and they and try to get about four cups of potatoes. So right now what we fa to get ready and start out is I’m gonna go ahead and add two sticks of butter to that. And this equal to one cup of butter. And you know what y’all? I’m going to have Shereice to write the the ingredients out. Right, Sheree? Yes. So right now I’m doing this to take your pie. just took my pie crust out of the refrigerator. Especially if you using a glass dish, make sure you bring it to room temperature. So, I’m set this over here um while I’m making this filling to bring it to room temperature. Here, I got my oven set to 425 and you’re going to start your pie off on 425 for about 15 minutes. And then you’re going to bring that heat down uh to 350 and cook for another additional what maybe 45 minutes or so until the pie get done. So, okay. So, I got my butter in. And next, I’m going to get ready to come in with one cup of brown sugar here. I already got that measured out. And a cup of sugar. Now, you can use two cups of brown sugar or you can use two cups of white sugar, but I chose to use one of each. So, right now, I’m going in with two cups of sugar. Then the next thing I’m going to do is I’m going in with a half a cup of evaporated milk. That’s about a half a cup. And I’m going to go in with a half cup of cream. I got the Kroger brand. And remember this pie, this recipe going to make about two pies. So I got that right there. So now I’m going to get ready to beat my ingredients up. Okay. Now, you can beat your potatoes up first if you like before you add your sugar and your uh milk and stuff, but I just went on to beat mines up like this cuz you want to make sure you get the lumps and stuff out. [Applause] So, next I’m going to go in with four eggs. Make sure all your ingredients are at room temperature, all of them. So, I’m going to start out with a teaspoon u of nutmeg here. Now, if you don’t like nut egg, you just use cinnamon. And you can also use clove and ginger and stuff in this in um in this too, but I just stick with the classic what I would grow up on. I’m going in with a teaspoon of cinnamon here. Going in with about a teaspoon to a tablespoon of vanilla. I add a lot of vanilla to mine. And and I’m going in with about a teaspoon or you can get away with a half teaspoon of salt or a teaspoon. So I’m going in with a little salt. And then another ingredient. This is nutmeg and um this is the whole you can get this from um basically you get it from like a natural food store. I don’t think I seen none at Walmart or Kroger, but I had ordered this offline right here cuz I couldn’t find it at Kroger’s or anything. So, but anyway, so I’m going to grade this. And this right here to me take it to another level here. This whole one. So, I’m going to go in and grade some of that in there. Marsha Creek, if you got that, send it. Yeah, Marsha. Marsha Creek probably have this particular uh nut. Don’t go online and see if he got it. But like I say, if you’re looking for any type of spice or anything uh for the holidays, go to Marshall Creek. And Sharesa put that link in the um description. In the description here. How much in the fridge? I’m just gr I’m just grating a little bit. Just start You going to start out grating just a little bit. Maybe 1/4 teaspoon of it. And then I’m going to taste to see if I want to add some more. See, I just gr a little bit off of it. Okay. And like I say, you don’t have to use that, but I like it because it take it to It’s a strong nut egg and smell real good. Don’t Sheree smelling good. Smell like Thanksgiving. Yeah. Okay. So, now I’m going to beat it. All right y’all. I added all my ingredients. So, right now I’m going to taste it. And yes, I know the eggs are raw and I never got sick doing this right here. So you don’t have to put the eggs in. You put all your ingredients in and taste your stuff before you put add your eggs. So right now I’m going to see if I want to add a little bit more sugar or any more spices. That’s right on the money. This right here, I’m going to get ready to p this. And like I say, all the flavors I got it right on the money. So I didn’t need to add anything. But like I say, make sure you taste and see if you want to add anything to yours. So, right here, I’m just going to pour it in this uh pie crust already got made. Okay. Right now, I’m going to put it in the oven on 425 for about 15 minutes. And then after that, you’re going to reduce the oven to 350 and let it cook for another 45 minutes or until it get done. Right y’all, I have pulled the pen and the total it cooked for about 50 minutes to 55 minutes. So once I pull it out, I put it in the refrigerator so I can uh let it set. So it probably took about 2 hours to cool down. You can put it in the refrigerator overnight or just leave it out overnight if you like and you know it going to taste even better the next day. All right y’all, been about 15 minutes. The reason the oven is on 425 that help to brown the crust a little bit more. So now I’m going to get ready and turn it down to 350 and then it going to bake for another 45 minutes or until it get done. It look good, it smell good and everything, right, Sharice? Yes, it is. So this is my final product of my sweet potato pie for Thanksgiving. [Music] Like I say, it been setting up about 2 hours or so right now. So, this is the sweet potato pie. It look good. It set up real nicely for about 2 hours or so. So, I’m happy with this. So, I’m going to set that here. Okay. I’m put me a little whipped cream on there. We’re going to go with that. Now, you don’t have to have whipped cream. I just did this for uh for a little decoration. So, I’m just going to sprinkle me a little cinnamon on top of my whipped cream just to decorate. Y’all, I’m going to get ready to taste this. And right now I know it’s good cuz I’ve been making these pies for I don’t know how long and I don’t want to tell my age but I’ve been making them for a minute. So right now this is how it’s supposed to look. Just like that. And right here we going to taste it. [Music] This is it right y’all. You can taste the cinnamon, the nutmeg. You can taste the butter. And like I say, if you make this recipe, you won’t go wrong. So this right here, you can’t be with a stick. Make sure you like and subscribe and comment. And thank you again for watching my video.