No Products in the Cart
The season is here, and I have a delicious sweet potato pie recipe for you. It’s from one of the best cooks I’ve ever known, Aunt Ruby… She’s actually my maw maw, but many know her as Aunt Ruby. She not only made her famous pies for our family, she made them for many families, loved ones, and loved ones of loved ones.
This is the stuff you can’t buy in the store or find at your local diner. It has a one of a kind taste that only my grandma’s touch foster.
She would always say, “don’t make it too sweet, because when it bakes it gets sweeter” and “you have to make it thick or it’ll be too wet when it comes out”. Boy, I miss my grandma, her smile, her voice… But here’s a little “piece” of her I’ll share with you all...
So if you’re ready, let’s go!
What you will need:
First, you will need to boil sweet potatoes for about 45 minutes or until soft enough to beat. But don't make potatoes too soft or your pie will be dense.
Once finished, pull potatoes away from heat and let cool for 10 minutes...
While you're waiting, preheat oven to 375 degrees.
Beat potatoes to a nice thickness for filling.
Add your salt, vanilla extract, milk, butter, nutmeg, eggs, and sugar.
Important: Add eggs once potatoes are completely cooled (so eggs do not cook).
Mix all together and pour into your uncooked pie crust.
Once complete place your pie crust and filling in your preheated oven.
After about 45 minutes, poke with a toothpick to see if pie is fully cooked. If the toothpick comes out clean the pie is ready.
Marshmellows: If you want to add marshmallows, wait until pie is fully cooked then add them to pie allowing to cook for 1 or 2 minutes.
And that's it!
Best sweet potato pie I’ve ever eaten. Husband asked me to make it again.