Queen Jeanne's Sweet Potato Pie Recipe

No Photo

Have you made this?

 Share your own photo!

Queen Jeanne's Sweet Potato Pie

Elona Boykin

By
@QueenJeanne

I learned how to make this pie after my mother passed away. I updated her recipe and make my version by roasting the sweet potatoes and not boiling. Roasting carmalizes the sweet potatoes, makes it tast nutty and sweet, and I never have any leftover due to everyone loving the roasted taste versus the boiling taste of the sweet potatos. Plus the house doesn't feel so sweaty hot with roasting the potatoes. Have fun making this wonderful pie.


Featured Pinch Tips Video

Comments:

Serves:

8 pp

Prep:

35 Min

Cook:

1 Hr

Ingredients

2 1/4 c
roasted mashed sweet potatoes
1/2 c
butter, room temperature
1 Tbsp
all purpose flour
1/2 tsp
salt
1 3/4 tsp
pumpkin pie spices
1 tsp
vanilla extract
1 tsp
vanilla rum
2
eggs beaten
2
5 1/2 oz cans evaporated milk
2/3 c
milk, whole
2
9-inch unbaked pie shells
1 c
sugar

Directions Step-By-Step

1
Combine the roasted mashed sweet potatoes and butter. Mixing until well blended.
2
Add combined sugar, flour, and pumpkin pie spice; mix well with the sweet potatoes and butter.
3
Blend together the beaten eggs, vanilla, vanilla rum, the evaporated milk and whole milk. After this is well mixed add to the sweet potatoes mixture and mix until it is the consistency of pudding.
4
At this point you can make you very own pie crusts or use the unbaked pastry pie shells. Pour the sweet potato mixture into each of the pie shells.
5
Bake at 425 degrees 10 minutes. Reduce the oven temperature down to 350 degrees after the 10 minutes and continue baking for 50 to 60 minutes or until a knife inserted into the center comes out clean.
6
You may also top this with pecans if you like. I sometimes make caramel pecans to top this pie. This is a delicious pie from my maternal grandmother. Enjoy!!!

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy