• 2a6b38bb3c9c20f4c868f0c5d77dd7a6

Sweet Potato Pie

My mama's recipe tastes like heaven but is as easy as sin. You can serve this alongside turkey and cranberry sauce, or anything else you’re eating from bread to potato chips.

Prep
Cook
Serves 8people
Ingredients
Pie
4
medium sweet potatoes
olive oil
1/2
cup sugar
1/2
cup (1 stick) unsalted butter
2
large eggs, beaten
1/3
cup milk
1
tsp vanilla
bourbon to taste (optional
Pie Topping
1
cup chopped pecans
1
cup brown sugar
1/2
cup all-purpose flour
1/3
cup unsalted butter, melted
Directions
1.
Preheat the oven to 425°F. Wash the sweet potatoes and pat dry. Pour a capful of olive oil on each potato and use your (clean!) hands to cover the skin. Use a fork to pierce each potato twice. Pop the potatoes onto a cookie sheet and roast for 45–60 minutes. When you can easily slide the fork into the potatoes (it should feel like putting the fork into Jell-O) remove the potatoes from the oven. Let cool 15–20 minutes, then peel and set aside.
2.
Reduce the oven to 350°F and grease a 9-inch pie pan. For the “pah,” as my mother Janet and Aunt Nancy would say, in a large bowl, beat together the sugar, butter, eggs, milk, vanilla, and bourbon, if using. Once combined, add the potatoes and beat until the mixture is creamy. Pour the mixture into the pie pan.
3.
To make the topping, combine the pecans, brown sugar, flour, and butter. Do not eat it all! Console yourself with a quick snort of coffee or bourbon or both. Sprinkle the topping onto the potato mixture and bake for 25 minutes.

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