Sweet Potato Pie
This recipe, shared with me by a special friend in Atlanta, Ga., has been a favorite for a long time, and everyone who tastes it says it is the best they have ever had.
This recipe, shared with me by a special friend in Atlanta, Ga., has been a favorite for a long time, and everyone who tastes it says it is the best they have ever had.
- Carbohydrate 237.813626656697 g
- Cholesterol 265.825000216431 mg
- Fat 143.619638158043 g
- Fiber 5.23529997209402 g
- Protein 23.7112092348512 g
- Saturated Fat 76.2776204357935 g
- Serving Size 1 1 - 9 inch pie (792g)
- Sodium 1667.25723136246 mg
- Sugar 232.578326684603 g
- Trans Fat 11.5320080827544 g
- Calories 2315 calories
Step-by-step
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done.
- Run cold water over the sweet potato, and remove the skin.
- Break apart sweet potato in a bowl. Add butter, and mix well with mixer.
- Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth.
- Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
My Sweet Potato Pie Journey: A Culinary Adventure with a Southern Twist
In the heart of the bustling city of Atlanta, Georgia, where culinary traditions intertwine with a vibrant Southern charm, I embarked on a delightful culinary adventure that would forever etch itself in my memory. It all began when a dear friend, a native of the Peach State, generously shared her treasured recipe for Sweet Potato Pie. Intrigued by its tantalizing description and the promise of a taste that would eclipse all others, I eagerly set out to recreate this Southern delicacy in my own humble kitchen.
As I immersed myself in the process, peeling and boiling the vibrant orange sweet potatoes, a sense of nostalgia washed over me. This dish, steeped in tradition and passed down through generations, evoked memories of family gatherings and the comforting aromas that permeated the air during autumn holidays. With each step, from carefully mashing the cooked potatoes to whisking together the fragrant spices, I felt a connection to the rich culinary heritage of the South.
