Shirley Washington’s Sweet Potato Pie

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My mother makes the best sweet potato pie I’ve ever eaten. She makes it from scratch including the crust. I remember as a child sitting in the kitchen the night before Thanksgiving helping my mother prepare our family’s holiday feast – turkey and dressing, collard greens and ham hocks, macaroni and cheese, mashed potatoes and gravy, fresh cranberries, buttermilk cornbread, sweet tea, lemon pound cake and sweet potato pie.

My mouth waters just thinking about that delicious meal especially the sweet potato pie! I’ve used my mother’s sweet potato pie recipe, but no matter how hard I try, my sweet potato pie never tastes exactly like hers. It’s good, but it’s not my mother’s sweet potato pie. I think she has a special touch or secret ingredient she doesn’t share. 🙂

After years of failure, I gave up trying to make my mother’s sweet potato pie. I now make my own using her recipe and a few ingredients I throw in for extra flavor. While my sweet potato pie doesn’t taste as good as my mother’s l think it’s delicious and easier to make than hers (my pie crust is NOT from scratch). The recipe is below. Enjoy!

Preheat oven at 350 degrees

You will need: Two sticks of butter or margerine, four eggs, one cup of sugar, half cup brown sugar, four medium sweet potatoes, two teaspoons vanilla, two teaspoons cinnamon, one teaspoon allspice, one teaspoon nutmeg, and two frozen pie crust (regular size or deep dish) and aluminum foil.

Boil sweet potatoes with skin on them until very soft, let cool after done, peel and put in large bowl, blend until very fine with mixer.

Add melted butter or margerine, sugar, brown sugar, eggs, vanilla, cinnamon, allspice and nutmeg and mix until blended well.

Pour sweet potatoes into two pie crusts, add aluminum foil around the edge of the crust, bake at 350 for about 40 minutes.

Let cool, add crushed pecans or vanilla ice cream or both!

What a treat!