I did not grow up eating homemade southern sweet potato pie. Until today, I never even ate sweet potato pie, let along make one. I thought sweet potato pie was one of those things only true Southern women like Aunt Bea made.
It seemed mysterious to me, old school, and I felt like I didn’t have enough down home Southern credentials to put one out on the pie table.
I envisioned conversation to go something like this. “Sweet potato pie? Who’s recipe is it? Well, my meemaw made the best sweet potato pie..no one ever could beat her sweet potato pie. Mmmmmmm mmmmmmm. I can taste it now.”
At this point, my heart would sink and I would hope they wouldn’t even try a taste. No one likes comparisons to childhood food memories. You can never beat them, you always fall short. Don’t matter none around here.
Well it’s a good thing that I have enough therapy in my life to not care about what people say about my food or my homemade southern sweet potato pie.
You can’t please everyone, so when you cook or bake, aim to please your own taste buds, and then share your bounty.
In this case, I’m sharing the idea of taking leftovers from here and getting down with a sweet potato pie that could be the beginning of a new food memory.
See a Video of my pie crust here.
This is not your normal recipe for homemade southern sweet potato pie.
Once again I repurposed Retro Rose’s candied sweet potatoes, and threw this pie together in a matter of minutes. Remember, in my last post, I used the left over sweet potatoes for these candied sweet potato biscuits, and I had just enough to make a pie, a pie I’ve never made before, but a pie I will surely make again.
I’m getting a lot of mileage out of the candied sweet potatoes from Retro Rose. First of all, they made my house smell amazing.
The potatoes were cooked on top of the stove with butter and brown sugar, maple syrup, oranges and spices. The smell is a memory lock of all things indulgent and Holiday delicious. Who knew I could have so much fun with the left overs.
I’ll get right to the recipe, because I’ll bet you have a long to do list getting ready for the holidays. Enjoy, and have a happy Thanksgiving.
You can make this gluten free with this gluten free pie crust.
Try the Candied Sweet Potato Biscuits
- Pie Crust
- 2 cups of candied sweet potatoes (see note)
- 1 can evaporated milk
- 2 eggs
- 2 large sweet potatoes
- ¼ stick butter
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- dash freshly ground nutmeg
- ¼ teaspoon salt
- ¼ orange
- Puree candied sweet potatoes in food processor or Vitamix.
- Add evaporated milk, eggs. Blend.
- Roll out pie dough and place in pie pan. Fork the bottom.
- Pour puree into the shell.
- Bake at 350 for 45-50 minutes, less if making small tarts and pies.
- If you don't have left over candied sweet potatoes, you can make these ahead and cool first.
- Peel, and slice potatoes cross wise.
- Put butter, brown sugar, and spices in pan. Cook until melted down. Put in sweet potatoes, squeeze orange and throw in pot.
- Cook for 45-60 minutes until sweet potatoes are softened.
- Cool. Proceed with recipe.