My famous sweet potato and sweet potato pecan pie

So, the first day of Spring I found myself in the kitchen whipping up a recipe that I call “My famous sweet potato and a sweet potato pecan pie.” That’s right, the warm weather is upon us, but I’m taking us back to the fall with this southern classic, and my signature spin on it. Down south we love us a good sweet potato pie/custard. It just so happened that I made this pie on Sunday, which is usually a day that my family comes together and enjoy each other’s company, along with good music and last but not least, good food.

My siblings came over, and demolished the two pies I’d cooked, and one of my brothers and his family loved the pie so much, he paid me to make his family two sweet potato pies. The pies weren’t ready until 11p.m. but my brother drove from his house about 25 minutes away, to my house to pick up the pies once they were done. Note that he’d already been over earlier.

The way gas prices are right now, I would not drive back and forth, but to my brother and his family, the pies were worth the gas. When my brother returned home, he and his family had a slice. Shortly after, my four-year-old niece (his daughter) sent me a video message telling me how yummy the pie was and thanking me for making it. My brother is a businessman, and he was trying to convince me to start selling my sweet potato pies. It sounds like a great idea, except I enjoy baking these pies because of the spirit of togetherness it brings within my family, and I don’t want it to become something I do to make extra money (although extra money is always great).

It’s more than baking pies or cashing out to me; it’s special. I’d rather share the recipe so that others can enjoy the homemade heartwarming love that this recipe brings. It did my heart good, when my niece sent me that message of her appreciation for the pie, and that’s the thing about sweet potato pies, to me. Custard pies (as we say in Georgia) brings family together. The smell of it cooking reminds me of the holidays- good people, good times, and good food. This comfort food warms my heart, and the heart of those I love. I want to share this recipe with you and your family, and maybe it can bring some extra love, joy, and a spirit of togetherness, to you and your family this spring. Hey, everyone can use a little love, and a little pie, no matter the season. I hope you enjoy. Recipe is below.

Shubricca’s recipe for Famous sweet potato and sweet potato pecan pies. (Note that if you only want to make the sweet potato pies, you can omit the pecan pie topping recipe and make 2 sweet potato custards)

For sweet potato custard:

1.5-2 pounds sweet potatoes

3/4 cup butter (real butter for best taste)

1.5 cup sugar

3/4 cup milk (Canned milk is best)

2 eggs

3/4 teaspoon nutmeg

3/4 teaspoon ground cinnamon

1.5 teaspoon Pure Vanilla Extract

2 (9”) round regular pie crust

Pecan pie topping:

1/4 cup Sugar

1/3 cup Corn syrup

1 egg

1 tablespoon Butter

1/3 teaspoon Vanilla

1/3 cup Chopped pecans


1. Preheat oven to 400 degrees.

2.  Rinse sweet potatoes and dry.

3. Oil potatoes with vegetable oil. (You only need maybe a tsp. to oil two potatoes)

4. Place potatoes in pan and bake for 50-60 minutes. (Fork should insert into potatoes easily)

5. Once potatoes are done, allow to cool, until they’re warm to touch, but no longer hot.

6. Turn oven to 350 degrees.

7. Prick frozen crusts with fork, and place in oven to slightly brown about 5-7 minutes.

8. Once potatoes are cooled, peel them. (Should peel easily with hand. Potatoes should be mashed potato consistency yet hold its shape after peeling.)

9. In mixer, add all ingredients for the sweet potato custard and beat on low to medium, until all ingredients are blended well.

10. Pour sweet potato mixture into 1 slightly browned pie crust, and in the other pie crust, fill about 3/4 of the way.

11. Mix all ingredients for pecan pie topping in a mixer on low to medium speed.

12. Once it’s well blended, pour over pie that’s filled 3/4 of the way.

13. Place pies in oven and bake 50-60 minutes.

You can enjoy as is, or top with a dollop of whipped cream or a scoop of vanilla ice cream. You really don’t need anything besides the pie, it’s delicious by itself. Enjoy!

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