Mrs. Helen's Sweet Potato Pie
I have watched my grandmother make these pies hundreds of times, but I have never seen her refer to a recipe. She always seemed to know exactly how much sugar and spice to add it make it just right. The recipe that I am sharing here is my best attempt at capturing this treasured family favorite, as told to me by my grandmother.
Ingredients
- 3 medium sweet potatoes
- 2 9-inch frozen regular pie shells, thawed
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 tbsp all-purpose flour
- 3 large eggs, lightly beaten
- 1/2 tsp ground nutmeg
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350 °F
- Place sweet potatoes in a large pot, cover with water, and boil until potatoes are tender.
- While potatoes are cooking, use a fork to prick the bottom of each pie shell.
- Bake pie shells for about 6 to 8 minutes, just to set the crust and brown lightly. You don't want to brown the crust too much because the pies will bake some more. Set aside to cool on a baking rack.
- Remove sweet potatoes from the water and drain thoroughly. Remove the skin from the potatoes and place them in a large mixing bowl.
- Mash the potatoes until smooth. Granny says to be sure that you use a fork to remove any strings from the potatoes.
- Mash the butter in a small bowl and fold into the sweet potatoes.
- In a small bowl, stir together the sugar and flour to combine. Add the sugar mixture to the sweet potatoes. She uses the flour to bind the potatoes.
- Add in the eggs, stirring until well mixed.
- Add nutmeg and vanilla, stirring well.
- Evenly distribute the sweet potato mixture between the two pie shells.
- Bake for about 35 to 40 minutes, or until golden brown. Remove pies to wire rack to cool.
- Serve with love.