Sweet Potato Pie

I'm going to give credit for this recipe to my fabulous brother-in-law, Jason.

No, he didn't give me the recipe, BUT, if it weren't for him, I wouldn't have it. In fact, I wouldn't even LIKE these pies filled with amazingness.

Let me explain.

A couple years ago on a holiday, either Thanksgiving or Christmas, Jason requested I make a sweet potato pie. I was hesitant, because my whole life I "didn't like sweet potatoes."

I was a weird kid. I had a problem with textured food. I didn't like mashed potatoes, the insides of baked potatoes, Jell-o, pudding, etc.

So when Jason requested one I immediately thought of the weird texture, but soon decided it didn't matter, it wasn't for me.

So I searched for a recipe and made it and OH MY SOUL I HAD BEEN MISSING OUT ALL OF MY LIFE!!!!

Sweet potato pie is now tied with pumpkin pie as my favorite. After the piece I had last night, it might even bump pumpkin aside. Just sayin'.

I don't even remember what recipe I used then, but I've tweaked and changed and adjusted so many times, it's not even close anymore. So this, my friends, is my sweet potato pie recipe.

What You Need:

There are only two sweet potatoes pictured here, but I recommend three.

So here's the third one.

3 sweet potatoes

1/2 cup butter, softened

3/4 cup brown sugar

2 eggs

1/2 cup milk

3/4 tsp ground nutmeg

1 tsp ground cinnamon

a dash of ground cloves

(cloves aren't usually in sweet potato pie, but I love the hint of "fall" it adds)

1 tsp pure vanilla extract

1 9 in. unbaked pie crust

(I used my "Easier Than Pie Homemade Pie Crust")

Mini marshmallows

(optional)

What to do:

Poke holes in your sweet potatoes and toss in the oven at 375 degrees F for 45 minutes or until potatoes are tender to the touch. Turn oven down to 350.

Some people boil them, but I recommend baking. The flavor is SO much better! I've used canned too, while that's great in a pinch, it doesn't compare to the taste of baked.

(Remember, use 3. Here's a visual for you.)

Let cool and then peel. The skin should come off pretty easily, but if not run them under cold water and that should help loosen to skin.

Cut them into chunks, put them in a bowl and mash. Or just let your stand mixer do the job for you.

Add butter and mix well.

Add in brown sugar, eggs, milk, nutmeg, cloves, cinnamon, and vanilla.

Beat on medium (or give your arm a workout) until mixture is smooth.

I've used a stand mixer, a hand mixer, and my arm to make this pie.

If you don't have a stand mixer, I'd recommend a hand mixer. When you use your arm it's hard to get all the lumps from the potatoes out. Or maybe I'm just weak.

Pour into unbaked pie crust.

(Cute, yeah? I just cut my extra dough into small strips and twisted it and edged the pie with it. Is "edged" a word?)

Bake at 350 degrees F for about 45 minutes. Center should still be goopy. (Is "goopy" a word?)

Place mini marshmallows all over top of pie.

Place back in oven for about 7 minutes or until marshmallows are starting to brown and are puffed up.

Let cool completely then refrigerate.

I made this for Thanksgiving, I made it again two days ago, and I'm going to make it for Christmas!