There are many Sweet Potato Pie recipes using corn syrup. I don’t remember my grandmother and father using that super sweetener. However, I remember plenty of brown sugar. I made this for our Christmas dessert this year, and I understood I had big shoes to fill. Apparently, the boyfriend’s mother makes the best Sweet Potato Pie. I called on my dream team, the Dad and the Granny, to help me with this recipe. Even when I forgot a couple ingredients after I placed the pies in the oven, I called my Granny for reinforcements. Thank goodness she saved the day, and it was great talking with her as the pies were baking in the oven. Of course, I would never ask the boyfriend who does it better. I tell myself, I must stay humble. Oh, humble pie, I sweet you.
Granny’s Sweet Potato Pie
- Preheat oven to 400°F.
- In the bowl of a mixer fitted with a flat beater, cream the butter and both sugars until light and fluffy for about 4 to 5 minutes.
- Mix in the egg yolks, spices, lemon zest and vanilla extract until incorporated.
- Mix in the flour until just incorporated.
- Switch out the flat beater for the wire whip and mix in the pureed sweet potatoes until the filling is fluffy for about 4 to 5 minutes. Whip in the fresh cream and optional bourbon.
- Meanwhile, in a separate bowl, beat egg whites until a stiff peaks form.
- Separate the bowl filled with sweet potato filling from the mixer. Using a spatula, gently fold in the egg whites.
- Pour filling into pie shells. Decorate with pecan halves.
- Bake pies in the preheated oven at 400°F for 10 mins. Then reduce heat to 350°F and bake for about 1 hour and 20 mins or until the pie slightly jiggles in the center.
- Remove pies from the oven onto a wire rack. Let pies completely cool. Don’t worry if the pies deflate or sink in the center. Once cooled to room temperature, place pies in a sealed container to chill for a few hours.
- Pies are best served at room temperature with a slight chill (I usually take pies out of the refrigerator for about one hour before serving).
*Roast about four pounds of sweet potatoes to make about 4 cups of pureed sweet potatoes. Also, if there isn’t time to roast sweet potatoes, use canned puréed sweet potatoes or pumpkin.
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