There is nothing more nostalgic to me than a piece of delicious sweet potato pie. North Carolina has been the top producing state of sweet potatoes in the entire United States since 1971. We embrace this! Sweet potato is actually now written as “sweetpotato” but I’m resisting the change simply because I’m not used to it yet.
As you can tell from the name of my blog and the picture below, sweet potato pie is important to me because of the memories the dessert holds. Here I am as a child holding a tiny sweet potato pie that my grandma made just for me. It has always been a special dessert in my family. I can picture the pies my mom would make cooling on the kitchen counter. You knew they were going to be so good. They were perfect every single time.
This recipe has been passed down through the generations. It’s tried and true and so easy. It’s definitely worth a try. The only part that takes a bit more work than usual is that it requires fresh sweet potatoes baked in the oven instead of canned ones. Just trust us, you will taste the difference! From my grandma’s kitchen to yours, enjoy!
To read more about NC sweet potatoes, check out this link: https://ncsweetpotatoes.com/sweet-potato-industry/
Sweet Potato Pie
- 2 pie crusts
- 2 cups mashed, cooked sweet potatoes
- 1 cup sugar
- 2 eggs
- Pinch of salt
- 1 1/2 tsp Lemon flavoring
- Nutmeg & Cinnamon to taste
- Mix up all of the ingredients!
- Add some milk to make it juicy! Add just a small amount so you can stir and check the consistency.
- Divide the ingredients evenly between the two pie crusts.
- Bake @ 350 degrees for 45 minutes until golden brown.
- Allow to cool and then top with whipped cream, blueberries, or whatever you want!
Just remember, calories don’t count when you are eating Sweet Potato Pie!