Monday, November 18, 2013

Sweet Potato Pie

Countdown to Turkey Day!

It's almost Turkey Day and I am so excited to have created a wonderful Sweet Potato Pie for the occasion! 

I also will be featuring some of my foodie friends favorite Turkey Day eats with links to their wonderful recipes below! 

I love pie, I love all kinds of, peach, pecan...but it's nothing like a piece of sweet potato pie to ring in the Holidays. 

You can use fresh sweet potatoes, prick them with a fork and bake for about 1 hour.

You can also use about 2 cans of drained, sweet potatoes to replace the fresh ones if you prefer. 

After I baked the sweet potatoes, I peeled them and blended until creamy, you can also add the potatoes to a mixing bowl and beat for about 5 minutes.

Remove any "strings" that may attach to the mixing attachment prior to adding the remaining ingredients.  Add the remaining ingredients and mix for about 3 minutes.

I used frozen unbaked pie shells for my pie. You can make your pie crust from scratch using my pie crust recipe if desired.  To be honest, I often like to use store-bought pie crust because I have issues creating pretty edges on my pie crust.

I think I am a little impatient when it comes to crimping the edges on my pie. But I want give up...but for the sake of bought it is!

I will request that my mother work with me on creating professional pie edges when she visits.

Pour mixture into pie shells and bake at 350 degrees for about 1 hour. Remove from oven and allow pies to cool for about 3-4 hours.

Transfer pies to refrigerator and allow to chill for about 1 hour. Remove from refrigerator prior to serving. 

I love to serve my pie with whipped cream, a scoop of vanilla ice cream or both!

It's time to eat this pie up people...!

The wonderful, creative, Melissa at My Whole Food Life created this beautiful Grain Free Pumpkin Pie just in time for Turkey Day!

Sweet Potato Pie

Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 2 9inch pies


3 cups sweet potatoes, cooked, peeled, or 2 cans, drained
2 eggs, slightly beaten
1 cup half and half milk
1 cup white sugar
1 cup brown sugar
1/2 stick butter, melted, unsalted
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon lemon juice
1/4 teaspoon salt
2 9inch unbaked pie shells
whipped cream


Preheat oven to 350 degrees.

Take sweet potatoes, prick with a fork all over, place on a cookie sheet, bake 1 hour at 350 degrees, remove from oven, cool slightly, remove skin and set aside.

Method number 2, peel fresh sweet potatoes, dice into 2 inch chunks, place in pot, cover with water and boil until potatoes are tender about 20 minutes, drain, set aside.

Take cook sweet potatoes add to a mixer and beat for about 5 minutes, sweet potatoes should be creamy.

Add remaining ingredients and beat for about 3 minutes. Pour mixture into 2 unbaked pie shells and bake at 350 degrees for 45 minutes up to 1 hour.

Remove pies from oven, allow to cool 3-4 hours then refrigerate for about 1 hour.

Remove from refrigerator prior to serving.

Top with whipped cream.


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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