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

More Sweet Potato Recipes

More Pie Recipes

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Southern Candied Sweet Potato Pie

Two ways to make sweet potato pie. Method 1 uses candied sweet potatoes. Method 2 is more typical.

Course Dessert

Cuisine Candied Sweet Potato Pie

Prep Time 1 hour hour

Cook Time 50 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• Pie Crust
• 2 cups of candied sweet potatoes see note
• 1 can evaporated milk
• 2 eggs

Candied Sweet Potatoes

• 2 large sweet potatoes
• 1/4 stick butter
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• dash freshly ground nutmeg
• 1/4 teaspoon salt
• 1/4 orange

Instructions

• 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.

Candied Sweet Potatoes

• 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.

The post Two Ways to Make Homemade Southern Sweet Potato Pie appeared first on Spinach Tiger.

I keep my promises and I hope you do too. If you plan to make this fudge, raise your right hand and promise me that you will only make it at Christmas time, and if you teach someone else how to make this fudge, you have to make them promise too.

I moved out to California all by myself with no job and no money the week I graduated college. After a few spills, a nice girl named Erica took me in as a roommate. Erica loved to cook big, fat Chicago-style food, such as stuffed pizza that was not something girls who went to the pool every single day should even look at. But, what I remember the most was her fudge. Only after she knew me for a few years, she gifted me with a hands-on lesson and recipe.

This Christmas Chocolate Fudge is a very old recipe.

I still have my hand-written recipe card, and I clearly remember the day she taught me to make Christmas chocolate fudge. I was amazed how the sugar mixture stayed hot after we took it off the stove and then started adding the chocolate it. I remember the stirring and stirring and I never thought the chocolate would all melt off the stove. But it does, and with each addition, the mixture turns a deeper, darker chocolate and it almost seems a magical process, and so fitting to be only brought out during the holidays.

I often think about this unusual promise, but I think it must be a way for her to keep her mother alive at the holidays. It was a recipe from her mother who had passed away when Erica was in her teens. I felt honored to be someone she trusted with something that meant so much to her. And, I’ve kept my promise.

Truthfully, I’ve not been too willing to share this recipe, because every year this fudge has become the gift that people wait for. There is probably not a friend, co-worker or family member that has not tasted this fudge, and waited again for the next Christmas.

The recipe makes 5 pounds. It’s rich, very moist, and will satisfy the deepest chocolate craving. This is not an artisan-type recipe, but it delivers artisan taste. I’ve never had better fudge. I’ve tasted lots of fudge at the holidays that people would bring to parties. Nothing ever is as good as my Christmas Chocolate Fudge.

It uses three kinds of Baker’s chocolate found at the grocery store, and I wouldn’t change a thing. I think you could still make this fudge using your most favorite 26 ounces of artisan chocolate, but Baker’s chocolate in this combination is really delicious and much more affordable. Just to see what it would be like, I made one batch with homemade marshmallow fluff.

In the words of Secondo in my Big Night post, all I can say is “Make it, Make it, Make it.” And, in the holiday spirit, make it and give it away.

The Process
This is a tricky, but easy process. Have everything ready in advance, including an extra set of arms, especially if you mix this in a heavy pot. You will need to pour out evenly and the pot will be hot and heavy. This was the first year I made this in a 4-quart cast iron enamel pot, which was perfect because it retained the heat so well.

Recipe for Homemade Marshmallow was found here
This will make enough for one fudge recipe (You will have 1/2 left over)

Homemade Marshmallow

*Homemade Marshmallow

• 2 cups light corn syrup
• 3 egg whites
• 2 cups confectioner’s sugar
• 1 tablespoons vanilla

Beat egg whites with corn syrup and salt with electric mixer for 5 minutes. On low speed add powdered sugar. Once incorporated, add vanilla. Be aware that you are using raw eggs, and if you plan on eating without cooking, use pasteurized eggs.

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The Best Christmas Chocolate Fudge and Homemade Marshmallow

This chocolate fudge recipe is my most requested dessert, made only at Christmas time and yields 5 pounds.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Author Angela Roberts

Ingredients

PREPARATION

• Preparation
• Have all your chocolate unwrapped and broken up in one bowl
• Buttered jelly roll pan
• Pot holders
• Wooden spoon to stir and a scraper for the end
• Towel or protector for counter to place pot of fudge on as you stir

INGREDIENTS

• 1 can evaporated milk
• 1/2 cup butter
• 4 1/2 cups sugar
• 2 oz Bakers unsweetened
• 12 oz. Bakers semi-sweet
• 12 oz. Bakers sweet chocolate (3 packages
• 1 jar marshmallow fluff opened ready to go.
• 1 tablespoon vanilla
• butter for baking pan use a jelly roll pan
• 2 cups pecans left whole optional
• Bring butter milk, sugar to a boil in large heavy pot on medium heat.
• Once mixture starts boiling cover and boil for five minutes.
• Turn off heat: If electric stove take off stove, remove to a protected surface. Add chocolate one piece at a time, and stir continuously. As each piece melts, continue to add. The mixture will stay hot enough off the stove, but you must work quickly, and not stop stirring.
• Once the last piece of chocolate is melted add the marshmallow, and continue to stir. When fully incorporated, stir in vanilla. Add nuts, if you are adding nuts. I often prefer without.
• IMMEDIATELY pour into the pan, starting at one end and pouring to the other end. Shake pan. You have a few seconds to use a spatula to smooth out. STOP. It will have a wavy appearance. You do not want to manipulate the fudge, as the top dries and sets. Otherwise it will get a grainy appearance.
• Cover loosely with tin foil. Wait until completely set to cut. I usually wait overnight.
• Cut into pieces. Store in tins. Fudge can be frozen and sometime around January or February, when you get that chocolate craving, one bite does the trick.

Instructions

• Unwrap chocolate and chop or break into smaller pieces. Set aside.
• In a large heavy pot put the evaporated milk, butter, sugar.
• Bring butter, milk, sugar to a boil in large heavy pot on medium heat.
• Once mixture starts boiling, cover and boil for five minutes.
• Turn off heat: This is important. If electric stove, take off stove, remove to a protected surface. Add chocolate one piece at a time, and stir continuously. It will be a lot of stirring. As each piece melts, continue to add.
• Important:The mixture will stay hot enough off the stove, but you must work quickly, and not stop stirring.
• Once the last piece of chocolate is melted, add the marshmallow, and continue to stir.
• When fully incorporated, stir in vanilla. Add nuts, if you are adding nuts. I often prefer without nuts.
• IMMEDIATELY, pour into the pan, starting at one end and pouring to the other end. Shake pan. You have a few seconds to use a spatula to smooth out. STOP. It will have a wavy appearance. You do not want to manipulate the fudge, as the top dries and sets. Otherwise it will get a grainy appearance.
• Allow to set for several hours until it's fully firm and cool. Cut into small pieces as this is rich fudge. It will stay several weeks in tins. You can also freeze.
• Cover loosely with tin foil. Wait until completely set to cut. I usually wait overnight.
• Cut into pieces. Store in tins. Fudge can be frozen, and sometime around January or February, when you get that chocolate craving, one bite does the trick.

The post The Best Christmas Chocolate Fudge and Homemade Marshmallow appeared first on Spinach Tiger.