Aunt Vivian's sweet potato pie is a classic southern dessert that is sure to satisfy any sweet tooth. Made with a flaky crust and a creamy sweet potato filling, this pie is perfect for any holiday or special occasion.
INGREDIENTS
- 3 lb large sweet potato, 4 potatoes
- 1 cup unsalted butter, 2 sticks, melted
- 2 ½ cups sugar
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- ½ teaspoon kosher salt
- 4 large eggs
- 1 tbsp self-rising flour
- ¼ cup buttermilk
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 3 pies frozen prepared pie crust, unbaked
DIRECTIONS
- Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
- Preheat the oven to 365˚F (185˚C).
- Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
- Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
- Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
- Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
- Cool the pies for 2 hours on a wire rack.
- Slice and serve.
TIP: You could also just bake the sweet potatoes on a foil lined baking sheet in the oven at 375F for about 1 hour. Make sure to put a few holes in each potato and bake until fork tender. Baking retains flavor that boiling loses.
