Sweet Potato Pie#1

There’s a reason every Southern family has a sweet potato pie recipe, and this one is about as classic as it gets. Six cups of boiled sweet potatoes whipped smooth with a whole stick of butter, cinnamon, evaporated milk, beaten eggs, and vanilla. Nothing fancy, nothing fussy, just pure soul food tradition.

The filling is rich, creamy, and warmly spiced, with that deep orange color and velvety texture that makes sweet potato pie the dessert people fight over at the holiday table.

This recipe makes two full pies, which sounds like a lot until you realize the first one disappears before it cools. Top with a cloud of whipped cream and serve it to anyone who’s ever told you pumpkin pie is better. They’ll change their mind.

Pro Tips

• Boil the sweet potatoes whole with skins on, then peel after cooking. This keeps the flesh from getting waterlogged and diluting the filling.
• Beat the potatoes with the butter and salt first before adding the other ingredients. Getting that base smooth before the eggs go in prevents lumps.
• The pie is done when the filling is firm and set but still has a slight jiggle in the very center. It finishes setting as it cools.