Sweet Potato Pie at our Thanksgiving Feast

Share this...

Facebook

Pinterest

Twitter

Linkedin

Email

Prep 30 mins  Cook 45 mins   Eat 1:15 hours

We celebrated Thanksgiving early.  The Food Bloggers of Los Angeles all got together to celebrate our third birthday with a feast fit for…well a lot of Food Bloggers.  There was no turkey, but the variety and creativity that abounds from this group always amazes me…and no surprise, the offerings were all so delicious.  I can recommend that you try these recipes yourself to add a new twist to your Thanksgiving meal. (At the bottom of this post you can link to nearly 100 Food Blogger Thanksgiving recipe ideas, so don’t miss them.)  I made a fabulous (if I do say so myself) Sweet Potato Pie and you can find the recipe at the bottom of this post.  I was testing this recipe for my Pies & Tarts Baking class that was held last Thursday.

I couldn’t believe how amazing this Sweet Potato Pie was.  I love Pumpkin Pie, but now I think I may have to switch my allegiance.  However, if you must have Pumpkin Pie, this Best Libby’s Pumpkin Pie with a homemade pie crust is famous and our family’s favorite pumpkin pie.

A sweet slice of Sweet Potato Pie

This recipe is from one of my favorite cookbooks, Soul Food by Joyce White, subtitled Recipes and Reflections form African-American Churches.  Gotta love the words from the introduction…”All of the recipes in this book came from church people.  They came from those unsung women and men, too, who work long and unpaid hours on church kitchen committees, cooking with heart and soul.”  I have a beautiful visual of everyone working together for a common goal – love and appreciation of the bounty of our riches.  This recipe comes from Mrs. Grace at New Shiloh Missionary Baptist Church in Miami.  I love the richness from the satiny sweet potatoes and the allspice is just right for accenting the sweet potatoes.  Scroll down to see the recipe.

Here’s a sampling of what was on our Thanksgiving table at the FBLA Thanksgiving meeting:

Judy Lyness of Two Broads Abroad entered to ooohs and aaahs with her pretty Stuffed Mini Pumpkins.

Dana Shrager of Foodie Goes Healthy brought cute little Sweet Potato Biscuits and Cinnamon Honey Butter.

Lynne Hemer of Cook & Be Merry brought delicate, delicious Spinach Crepe Spirals.

Erika Kerekes from In Erika’s Kitchen brought the beautiful Duchess Stokes Purple Sweet Potatoes. Yes, they really are that color!

Susan Salzman of The Urban Baker brought a Rustic Herb Stuffing. So good!

Dorothy from Shockingly Delicious, brought Mini Pumpkin-Maple Tarts with Toasted Pecan Streusel.

Christina Conte of Christina’s Cucina brought a showstopping Pumpkin Cheesecake and Chocolate Mousse Topped with Dark Chocolate Ganache.

Leslie Macchiarella of Bake This Cake made a Vintage Crushed Pineapple Cake adorned with real sunflowers that was also to celebrate FBLA’s 3rd birthday!

My Sweet Potato Pie from Soul Food dresses up the table.

Print This Recipe

Get Pie Crust Recipe

Get the Best Libby’s Pumpkin Pie recipe here. 

Sweet Potato Pie

• 2 cups  mashed sweet potatoes
• 1 unbaked 9″ pie shell
• 1/2 cup butter (1 stick)
• 1 1/4 cup sugar
• 2 eggs
• 1/4 cup milk
• 1 tsp vanilla
• 2 tsp ground allspice

1. Heat a pot with plenty of water on high. Peel and slice the sweet potatoes into 2″ square pieces or thereabouts. Make sure all pieces are similar in size so they will cook evenly.  Add potatoes to the water and cook over medium-high heat for about 15-20 minutes or until potatoes are tender when pierced with a fork.  Immediately drain potatoes and cool.

2. While potatoes are cooking, preheat oven to 350° and prepare pie crust.  Brush bottom and sides of crust lightly with one beaten egg white (add yolk and leftover egg white to filling in the next step) to seal the pie crust.  Set aside in refrigerator until filling is ready.

3. Using an electric mixer on low speed, beat the potatoes until they are light and fluffy.  Add in butter, sugar, remaining egg from previous step + one more egg, milk, vanilla and allspice.  Beat again for 2 to 3 minutes or until the filling is smooth and creamy and well blended.

4. Pour the filling into the pie shell.  Use a spatula to spread the filling evenly.

5. Place the pie on the bottom shelf of the hot oven and bake for 45-60 minutes or until the pie is set in the center. (this will take less time with a shallow or smaller pie)  Test with a toothpick.  It should come out clean.   Cool on a wire rack and serve with whipped cream.

Servings: 8    361 calories per serving

Preparation Time: 30 minutes Cooking Time: 45 minutes Total Time: 1 hour and 15 minutes

Oven Temperature: 350°F

Print Recipe Pin Recipe

5 from 1 vote

Sweet Potato Pie

This recipe is from one of my favorite cookbooks, Soul Food by Joyce White, subtitled Recipes and Reflectionsform African-American Churches. Gotta love the words from the introduction..."All of the recipes in this bookcame from church people. They came from those unsung women and men, too, who work long and unpaid hourson church kitchen committees, cooking with heart and soul." I have a beautiful visual of everyone workingtogether for a common goal - love and appreciation of the bounty of our riches. This recipe comes from Mrs.Grace at New Shiloh Missionary Baptist Church in Miami. I love the richness from the satiny sweet potatoes andthe allspice is just right for accenting the sweet potatoes.

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Dessert

Cuisine: American

Servings: 8

Calories: 361kcal

Ingredients

• 2 cups mashed sweet potatoes
• 1 unbaked 9" pie shell
• 1/2 cup butter 1 stick
• 1 1/4 cup sugar
• 2 eggs
• 1/4 cup milk
• 1 tsp vanilla
• 2 tsp ground allspice

Instructions

• Heat a pot with plenty of water on high. Peel and slice the sweet potatoes into 2" square pieces or thereabouts. Make sure all pieces are similar in size so they will cook evenly.  Add potatoes to the water and cook over medium-high heat for about 15-20 minutes or until potatoes are tender when pierced with a fork.  Immediately drain potatoes and cool.
• While potatoes are cooking, preheat oven to 350° and prepare pie crust.  Brush bottom and sides of crust lightly with one beaten egg white (add yolk and leftover egg white to filling in the next step) to seal the pie crust.  Set aside in refrigerator until filling is ready.
• Using an electric mixer on low speed, beat the potatoes until they are light and fluffy.  Add in butter, sugar, remaining egg from previous step + one more egg, milk, vanilla and allspice.  Beat again for 2 to 3 minutes or until the filling is smooth and creamy and well blended.
• Pour the filling into the pie shell.  Use a spatula to spread the filling evenly.
• Place the pie on the bottom shelf of the hot oven and bake for 45-60 minutes or until the pie is set in the center. (this will take less time with a shallow or smaller pie)  Test with a toothpick.  It should come out clean.   Cool on a wire rack and serve with whipped cream.
• ENJOY THIS RECIPE FROM FreshFoodinaFlash.com

Nutrition

Calories: 361kcal

Click on the frog to see more Thanksgiving recipes from the Food Bloggers of Los Angeles.

Fresh Food in a Flash is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.