Mom's Best Sweet Potato Pie
Submitted by Zimmerdude
Mom’s secret sweet potato pie with boiled sweet potatoes, nutmeg spice, corn syrup, and a custard filling that sets perfectly for clean slices every time.
YIELD
16 servingsPREP
45 minCOOK
45 minREADY
90 minMom’s version is all about that smooth, creamy filling that slices clean without a crack: sweet potatoes beaten until fluffy, then enriched with egg yolks and just enough flour to give the custard structure.
The corn syrup keeps the texture silky.
This is the pie that gets requests all year, not just November.
Kitchen Tips
- Remove any dark spots or strings from sweet potatoes before beating
- Beat on high speed for 2-3 minutes, air makes the filling light
- Touch the filling gently to test doneness, it should spring back slightly
Ingredients
Directions
Boil sweet potatoes until done. Peel and place in mixing bowl, removing all dark spots beforehand. Beat with mixer on a higher speed for 2 to 3 min. Mix sugar, nutmeg and flour. Mix in milk. Add melted margarine, syrup and vanilla, and mix until everything is thoroughly blended.
Pour in pie shell, and bake at 375℉ (190℃) F for about 45 minutes or until set (when filling doesn’t stick to hand when touched). Let cool completely before serving.
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