Sweet Potato Pie

Jen’s First Attempt at Sweet Potato Pie


Remember how I said that I a have a tendency to make the occasional mistake when cooking.  I am by no means a foodie, chef, connoisseur or homemaker but I try.  I think last weekend I made the best mistake ever.  On allrecipes.com I found what looked like a pretty easy sweet potato pie recipe.  I’ve only eaten it once and loved it.  Since my family never brings sweet potato pie to family gatherings I decided I’d give it a try.  After all, we’re southern and should enjoy this southern classic dish.

I’m not big on making my own pie crust so, I bought a frozen pie crust to put the mixture into.  Since my pie crust came in a package of two and I have no plans to cook another pie anytime soon, I decided to double the recipe and bake two pies.  In typical Jennifer style, I started dumping ingredients into the bowl and realized that I didn’t have enough sugar and was out of Splenda as well.  I had just enough sugar to do one and a half pies.  “I know”, I thought.  “I’ll just add ingredients for one and a half pies but used both sweet potatoes and surely there will be enough.  Hopefully, it turns out okay.”

Can I just say, that was a pretty big gamble to take however, I ended up with a couple of scrumptious sweet potato pies and enjoyed ours enough to give the second pie to my neighbors.  They loved it!  I’d make it again in a heartbeat, hopefully it will turn out as delicious the second time around.

Here’s the recipe for 2 pies as edited by Jennifer purely by accident.


2 pie crusts 9-inches
2 pounds sweet potatoes  (They are huge and in season so you’ll probably only need two.)
1 1/2 cup white sugar
3/4 cup butter, melted
3/4 cup milk
3 eggs
1 1/2 tsp vanilla extract
3/4 tsp ground cinnamon
The recipe called for ground nutmeg but I left that out.


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Boil sweet potatoes for about 15 minutes.  Drain.  (Don’t cook them too long or your pie will become mushy.)
  3. Use a hand mixer to mash the potatoes.
  4. Pour into the mashed sweet potatoes the rest of the ingredients: sugar, butter, milk, eggs, vanilla extract and cinnamon.  Mix in bowl on low speed.
  5. Pour sweet potato mixture into your prepared or in my case frozen pie crusts.
  6. Bake in 350 degree oven on middle rack until a knife inserted near the center comes out clean, 45 min to 1 hour.

This slideshow requires JavaScript.