Mama Pam's Sweet Potato Pie

Move over Patty LaBelle! The real Sweet Potato Pie is coming through. Don’t get me wrong – Patty’s pie is good, but it’s got nothing on Mama Pam. Anyone that’s tried it can attest to that! This sweet potato pie is so delicious, and far superior than the standard pumpkin pie you usually find around Turkey Day. Of course, it’s got the warm spices, but it’s much more luscious, creamy, and mellow than it’s counterpart.

I’ve been eating this pie every Thanksgiving for as long as I can remember. Every Thanksgiving morning, we’d eat a slice (or two) of pie for breakfast while watching the parade from the comfort of our living room. One year, we crazily decided to attend the parade, which meant leaving the house early, standing out in the freezing cold (in Michigan), and missing out on breakfast pie under some cozy blankets. Never again.

For Thanksgiving, my mom would always make two pies – one for breakfast, and one for dessert. Awesome, right?? All of our family has the recipe for this pie. My parents divorced many years ago when I was young, and my dad also makes the pies now (gotta love tradition)! Each year, without fail, my dad will call me and ask – “Is this recipe for one pie, or for two?” Whenever I get a call a few days before Thanksgiving, I usually answer with “It’s for one pie, dad.” Hehe

Every year, I make this sweet potato pie. I look forward to it every Thanksgiving. And just like always, I have to eat it crust first, completely covered in whip cream from the can. I hope you love this pie just as much as my family and I do, and make it part of your own family tradition.

Ingredients

2 eggs
2 cups cooked, mashed sweet potatoes
3/4 cup sugar
1/2 tsp. salt
1 3/4 tsp. pumpkin pie spice
1 12oz can evaporated milk
Store-bought pie crust

Directions

Preheat oven to 425°. Prepare pre-made crust in pie pan.
In a large mixing bowl, beat all ingredients together with a hand mixer. Pour into pie pan.
Bake at 425° for 15 minutes. Turn oven down to 350°, and bake for 40-45 minutes. Cool slightly. Place in fridge to chill.

Tips

When cooking the sweet potatoes, wash the outside, cut them into quarters, and boil for 30 minutes (with the skin on). After the potatoes are cooked, you can drain and peel them. This way is SO MUCH easier than peeling and cubing the raw sweet potatoes.
You can place the pie on a sheet tray in the oven if you’re worried about spilling.

I know you’re going to love this pie. Can’t wait for you to try it!