Anyone that knows me will tell you that I have a sweet tooth like nobody’s business. No seriously, it is pretty ridiculous. “Hello, my name is Geomyra and I am addicted to sweets.” I love all things that are bad for you and get excited about the opportunity to use my KitchenAid mixer.
Now that fall is here I have already started baking up a few of my fall favorites, beginning with Sweet Potato Pie. I recently hosted a housewarming and was left with a few sweet potatoes from our mashed potatoes bar. The funny thing about sweet potatoes is that I don’t eat them unless they are in the form of a pie. My grandmother makes an amazing sweet potato pie, however the distance between us makes it difficult to consume on demand. After doing some research (what I do best), I came across a simple recipe, tweaked it a little bit, and viola! A quick and easy sweet potato pie recipe.
- 1 (1 pound) sweet potato (about 2 cups)
- 1/2 cup butter, softened
- 1 cup white sugar
- 1/2 cup milk
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (9 inch) unbaked pie crust
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
- Break apart sweet potato in a bowl.
- Add butter, and mix well with mixer.
- Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth.
- Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.