Holiday Potato Pie

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By Renita Dixon
from Jacksonville, FL

I run a catering business. This recipe is a client favorite. Using fresh sweet potatoes is the key to a perfect pie. If the potatoes cut easily, they are fresh.

serves Makes 2 pies (about 16 slices)
prep time 25 Min
cook time 45 Min
method Bake


  • 2
    unbaked deep dish pie shells
  • 4 md
    sweet potatoes
  • 1 stick
    butter (not margerine)
  • 4 1/2 c
  • 1/4 c
  • 1 tsp
    almond extract
  • 1 tsp
    vanilla extract
  • 1 tsp
    lemon juice or zest of lemon
  • 4 lg
  • 1 tsp
    apple pie spice

How To Make

  • 1
    boil the potatoes until they are soft. Drain all the water from them and pour them into a bowl. (potatoes should be hot)
  • 2
    Mash them and whip them together with the butter and the buttermilk until they are smooth.
  • 3
    Add the extracts and the lemon juice, and apple pie spice. Adjust sugar and spice to your taste. We like a sweeter pie around here.
  • 4
    In a separate bowl, beat the four eggs, and stir them into the potato mixture. Make sure the mixture has cooled some, so it won't cook the eggs prematurely.
  • 5
    Pour mixture in unbaked deep pie shells. Don't overfill. Bake 40 minutes at 350 degrees or until pie is golden brown. Let it rest for 25 minutes before cutting it.