Hello and Happy Thanksgiving my Friends, welcome to my Southern Kitchen!

Today on the third episode of my Thanksgiving Series, I am making a staple at a Southern Thanksgiving table and my favorite since my Childhood, some good ol’ Sweet Potato Pie! Creamy, full of spices, and bursting with Sweet Potato flavor! This brings back memories of being at my Grandmother’s house for Thanksgiving, everyone will love and enjoy this pie!!

2 large sweet potatoes
1/4 cup (4 tablespoons, 1/2 stick) unsalted butter, melted and cooled
1/2 cup whipped cream cheese spread, softened
2 extra-large eggs, room temperature
3/4 cup evaporated milk
1 (14-ounce) can sweetened condensed milk
1/2 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 (9-inch) pie crust shell, unbaked (homemade, refrigerated, or frozen thawed deep-dish)
Whipped Cream, for garnish (optional)

For the sweet potatoes: Preheat oven to 400 degrees. Wrap the sweet potatoes in a layer of aluminum foil, place it on a 9-inch round cake pan, and bake until a fork or knife easily pierces the flesh, about 35 to 55 minutes. Remove from the oven and remove the foil and peel the skin off, transfer the sweet potato into a bowl and mash it using a potato masher. Pour the mashed sweet potatoes into a blender or food processor then purée until smooth.

Spray a 9-inch pie plate with cooking spray or grease with butter (if using homemade or refrigerated). Place the pie dough 1 down into the prepared pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Place the pie shell into the freezer for 1 hour to firm up.

Decrease the oven to 350 degrees

Fit a piece of aluminum foil to cover the inside of the pie shell completely. Fill the pie shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes; then after that, remove the foil and pie weights (or beans) and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the Filling: In a large bowl with a hand mixer or stand mixer with paddle attachment, add in the whipped cream cheese spread and cream on medium speed until fluffy. Next add in the sweet potato puree to the cream cheese and continue mixing until well blended. Add and mix in the melted butter, sweetened condensed milk, vanilla extract, cinnamon, nutmeg, and allspice until well combined (taste the filling for more sweetness and add more milk a little at a time, be careful not to add too much). Then add and mix in the eggs until well incorporated. Pour the sweet potato filling into the prepared crust and bake for 45 to 55 minutes until filling is set and crust is golden brown. Remove from the oven and let it cool completely. Cut into desired slices, serve with whipped cream (if desired) and enjoy!

Ellen’s Homemade Pie Crust recipe:
[ Ссылка ]


Previous Video

Cheesy Scalloped Potatoes:
[ Ссылка ]

Ellen’s Pie recipes playlist: [ Ссылка ]

Ellen’s Thanksgiving recipes playlist: [ Ссылка ]

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