Sweet Potato Pie is always served at Thanksgiving at my house. I used to think there wasn’t much of a difference between Sweet Potato Pie and Pumpkin Pie, but this recipe made me change my mind. It’s just sweet enough, and it’s so smooth and creamy. Hmmm … I need to think of more holidays to make this for, so I can eat it more often!

　　

Ingredients

makes 2 9-inch pies; serves 16 to 20

　　1 1/2 cups pureéd sweet potatoes, canned or home-baked (page 147)

　　1 cup sugar

　　2 large eggs

　　1/4 cup (1/2 stick) butter, softened

　　1/4 cup milk

　　1/4 teaspoon ground cinnamon

　　1/4 teaspoon ground nutmeg

　　Pinch of salt

　　1 teaspoon vanilla extract

　　2 unbaked 9-inch pie shells, homemade (page 182) or purchased

　　

Step 1

Preheat the oven to 300°F.

　　

Step 2

In the bowl of an electric mixer, combine the potatoes, 1/2 cup sugar, and the eggs, butter, milk, cinnamon, nutmeg, salt, and vanilla. Beat until thoroughly blended and smooth. Divide evenly between the pie shells. Sprinkle 1/4 cup sugar over each pie. Allow the pies to stand for 15 minutes before baking to allow the sugar to melt. Bake the pies for 1 hour, or until a toothpick inserted in the center comes out clean. Cool them before serving.

　　

From Gwen

Step 3

A sweet potato never tasted so good! The added sugar on top gives just the right finishing crunch.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.