There is nothing like a sweet potato pie! While some may favor pumpkin pie, hands down sweet potato pie wins over pumpkin pie in VINCENT COUNTRY. My family might send me to the woodshed if I even attempted to utter the words pumpkin pie. There is something very comforting and reminiscent of down south that comes along with every bite of a sweet potato pie slice. In our home, we have three temperature preferences, hot, room temperature, and chilled. My preference is room temperature. Making one pie never suffices. Hence this recipe that yields four deep dish pies. If you do not need that many pies, you can freeze the additional pies for up to a month. I wrap them in plastic wrap first and then in foil. Who am I kidding, there are never any extra pies in VINCENT COUNTRY!!! Do not let that stop you. To serve after freezing you can pop them into the oven until they are warmed all the way through.

 

 

Yields 4 —9” deep dish pies

Ingredients:

6 pounds sweet potatoes, baked and skin removed

1 ½ sticks of butter, melted and room temperature

1 ½ cups brown sugar

2 ½ cups of sugar

1 Tablespoon cinnamon

1 teaspoon nutmeg

1 Tablespoon vanilla

6 eggs

2 cups of heavy cream

lemon juice, squeezed from ½ lemon

4—9” Pie Shells, frozen or Homemade pie crust (recipe under comfort on blog)

Preheat oven to 350°. In a large bowl mash pre-baked sweet potatoes and then beat them smooth with an electric mixer. Take the mixer out of the potatoes, remove attachments and rinse the potato fibers of the attachments. You do not want stringy bits in your pie, the worse!!! Add remaining ingredients in the bowl and blend until smooth. Pour into the pie shells. I use a large serving spoon and alternate from pie to pie. This way all of the pies have the same amount of filling. Bake for 45 minutes, until center is almost done but still supple.