The humble sweet potato gets a sweet makeover in this delightful dessert recipe. Sweet potato pie is a classic southern treat that’s been enjoyed for generations, and for a good reason. This pie is a creamy, dreamy blend of sweet potatoes, sugar, and a hint of vanilla. It’s simple, it’s delicious, and it’s perfect for any occasion. But why stop at one? This recipe gives you not one, but two sweet potato pies! Doubling the recipe means double the fun, and double the yum! It’s a perfect recipe for those larger gatherings or simply when you want to indulge a little more. I absolutely love this recipe because it’s easy to make and the flavors are just divine. The sweetness of the potatoes, the creaminess of the filling, and the crunch of the pie crust make for a truly mouthwatering dessert. Plus, you have the option to add some grated coconut for an extra layer of flavor and texture. So, are you ready for a taste of the south? Let’s get baking!
Ingredients
- 4 large potatoes
- 3 eggs
- 1 c. sugar
- 1 tsp. vanilla
- 3/4 c. milk
- grated coconut (optional)
- 1 (9-inch) pastry shell
Baking Instructions
- Boil sweet potatoes; peel and mash.
- Beat eggs and combine with potatoes, sugar and vanilla.
- Stir all together and pour into pastry shell.
- Bake at 350° for 30 minutes.
- Let set 15 minutes before serving.
Calorie: 350
Total cooking time: 1 hour
Difficulty level: Easy
The Great Potato Pie Escapade
Ah, sweet potato pie, the crown jewel of my culinary exploits and the bane of my waistline. It’s the yin and yang of my kitchen – delicious but dangerous. So buckle up, buttercup, as I share my tale of two sweet potato pies, replete with all the drama, humor, and heartbreak you’d expect from a daytime soap opera.
The Cast of Characters
It’s like the Avengers, but instead of Thor and Iron Man, you’ve got potatoes, eggs, sugar, vanilla, milk, coconut (only if you’re feeling frisky), and a pastry shell. Your mission, should you choose to accept it, is to transform these humble ingredients into two glorious pies. Easy, right?
The Boiling Point
The story starts with boiling the sweet potatoes – four of them, large and in charge. You’d think it’s simple, but it’s like trying to wrangle a group of excited puppies. Slippery, hot puppies. After a valiant struggle, the spuds are boiled, peeled, and mashed. You’re left panting, but victorious, and feeling a bit like a potato gladiator.
The Sweet and Sticky Situation
Then comes the sugar. One cup of the sweet stuff goes into the pot, and somehow another half cup finds its way onto your kitchen counter, your floor, your hair – you get the picture. Next, you beat three eggs. Not just a lazy whisking, but a proper, Rocky-Balboa style beating. You combine this with your vanquished potatoes, sugar, and a teaspoon of vanilla, which always smells better than it tastes.
The Pie Assembly
The time has come to pour this glorious goop into your pastry shell. It’s like trying to fit a round peg into a round hole – surprisingly, not as easy as it sounds. If you’re anything like me, half of it will end up on the shell and the other half will end up on the shell’s general vicinity. But fear not, my friend. This is a judgment-free zone.
The Baking Chronicles
You then bake your pie at 350° for 30 minutes. Just enough time to do a quick kitchen clean-up, or if you’re me, make a small dent in the mountain of dishes, question your life choices, and eat the leftover coconut. When the timer dings, you’re hit with the sweet aroma of victory.
The Cooling Dilemma
Now comes the real challenge – letting it set for 15 minutes before digging in. Easier said than done when you have a freshly baked pie taunting you from the kitchen counter. But patience is a virtue and burnt tongues are a pain, so you wait.
The Pie-nal Verdict
In the end, you’re left with two sweet potato pies. They’re golden, they’re delicious, and they’re all yours. Sure, you’ve got a kitchen that looks like a war zone and you’re picking bits of potato out of your hair, but it’s worth it. Because nothing beats the feeling of sinking your teeth into a pie you’ve baked from scratch, not even finding that rogue potato peeler you lost last Christmas.
So there you have it, my dear reader, the epic saga of my sweet potato pie endeavor. Bon appétit!
