I’m not even a little bit sorry for the katrillion (yes, I said katrillion) photos you have to suffer through to get to the recipe. This post tells a story. A beautiful story. These moments together that you see in these photos are priceless. There’s just something about cooking with your mother that means something. Something special felt way down deep in the depths of your very soul. I you didn’t see the tour of my parents beautiful kitchen you have to check out this post. I loved photographing in my mom’s gorgeous kitchen so much that I just couldn’t stop shooting. Therefore you get a katrillion photos. #sorrynotsorry
When everyone is like ‘pumpkin pie’ this or that or the other, I’m over here like.. where are my sweet potato pie fans at? I didn’t grow up with pumpkin anything (so my growing love of all things pumpkin is recent). My grandfather was an extraordinary cook. In fact he was a chef. He was well known in his community and many times appeared in newspaper articles of his various culinary accomplishments. By his side was my grandmother who is also a phenomenal cook. Of the things I always remember when I think of her first would be her rolls, then her pound cake, and then this sweet potato pie. They taught my mom a few things, and she has further passed down some of that kitchen knowledge to me. I am and will forever be grateful. This pie is more than just a pie. It represents my family. I honestly don’t know why in tarnation it’s taken me so long to get this special family recipe up on the site – but it’s here. That’s all that matters. A quick insiders secret… don’t mind the peaches in the photos, we were working on sweet potato, apple and peach pie this day… Overachievers.
Mom's Sweet Potato Pie
- 2 c. whole wheat pastry flour (can sub all purpose if preferred)
- 2/3 c. Crisco (butter flavored or regular)
- 1/4 tsp. salt
- 1/4 c. cold water
- 5 medium sweet potatoes
- 1 c. evaporated milk
- 2-3 tbsp. butter, softened
- 3 eggs, yolks & egg whites separated
- 1 c. sugar
- 1 1/2 tsp. cinnamon (or allspice)
- 1 tsp. lemon peel
- 1 tbsp. lemon juice
- 1/2 tsp. salt
- In a large bowl, sift together the flour and salt. Cut in Crisco until small crumbles form. Slowly add in cold water by tsp. at a time. Mixing after each addition. Knead gently just until combined. Roll out on cookie sheet or parchment paper until 1/4 in. thick. Recipe will make one deep dish pie or two regular 9" pie crusts.
- Boil sweet potatoes until tender. Blend until until creamy. Pour into large mixing bowl. Mix in cinnamon (or allspice if using), sugar, and salt. Separate egg yolks from egg whites. In a small bowl beat egg yolks and add to sweet potato mixture along with milk and butter; stir until creamy. Mixture will be fairly thin. In another small bowl, whisk egg whites and fold in to sweet potato mixture being careful not to over mix. Bake at 400 degrees for 10 minutes. Lower temperature to 350 and bake for 1 hour and 5 minutes. Pie should be mostly firm to the touch when removed from oven.
- Let sit for 30-45 minutes prior to slicing. Serve with whipped cream.
- When initially blending the sweet potatoes you will want to use a high speed blender instead of a hand mixer. The initial blending will remove the sweet potato strings. By using a hand mixer you will not remove them, therefore the final result of your pie will not be as creamy as it could be. Also you can use regular milk, but will have better flavor and results if you use the evaporated milk.