Sweet Potato Pie
“This is a recipe from my husband’s family and celebrates their African American traditions. My family grew up only making pumpkin pie. We now feature family recipes on the back of our holiday card, and this is the ‘24 recipe of choice.”
Robert Nelson
Director, Hospitality / Experiential
St. Louis
What pairs best with this recipe?
Whipped cream, a warm beverage of choice and board games.
What were some of your 2024 obsessions?
Travel to new places, outdoor festivals and neighborhood dog parks.
Original recipe (1x) yields 8 servings
Ingredients:
3 very large sweet potatoes
1 and ¼ stick of butter, softened
1 cup white sugar
1 can of Carnation evaporated milk
3 large eggs
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 (9-inch) unbaked deep dish pie crusts OR 16 pre-made mini graham cracker pie crusts (4 oz.)
¾ cup of light brown sugar
¼ teaspoon of lemon extract
3 drops of banana extract (just a dash)
1 tablespoon of cornstarch
Directions:
Bake unpeeled, or boil peeled sweet potatoes until tender.
Place cooked potatoes in mixing bowl while hot and add butter and milk.
Beat mixture for a few minutes and then release beaters to gather strings that form on beaters.
Remove potato strings and repeat this process three times until no strings gather on beaters.
Add to mixture, both sugars (white and brown) and the combination of all extracts and seasonings.
Taste batter now to add more sugar if desired.
Add eggs, one at time, while mixing continuously.
Add cornstarch and mix again for one minute until smooth.
Pour into pie shells and bake 50-60 minutes on 350 degrees until done (just 20-25 minutes if using mini crusts).
Enjoy!
