Sweet Potato Pie is a delectable southern classic.  Many versions of this beloved traditional dessert have been passed down for generations. It’s economical, easy, and downright delicious.

Makes 8 servings

Ingredients:

For Pie:

• 3 large sweet potatoes (3 cups mashed)
• 1/2 cup melted unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar (light or dark)
• 2 teaspoons vanilla extract
• 2 large beaten eggs
• 1/2 cup of heavy cream
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 9-inch unbaked pie crust

For Whipped Cream Topping:

• 1-1/2 cups of heavy cream
• 2 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 425º F. Scrub the sweet potatoes until clean. Dry them and prick them 4-5 times with a fork or paring knife. Place them onto a baking sheet and bake for 50-60 minutes until the sweet potatoes are soft.   Remove them from the oven and cool them until they can easily be handled.
2. Peel the skin from the sweet potatoes and place the sweet potatoes into a large mixing bowl. Reduce the oven temperature to 350º F.
3. Mash the sweet potatoes in a food processor, by hand, or with a handheld blender until smooth.  Add the butter and combine.  Stir in the granulated sugar and the brown sugar, vanilla extract, eggs, 1/2 cup of the heavy cream, spices and salt.  Mix until thoroughly combined. Pour the sweet potato mixture into an unbaked pie crust.
4. Bake the pie about 1 hour, until the center of the pie is set. Remove the pie from the oven, place it on a wire rack, and allow it to cool.
5. While the pie is cooling, make the whipped cream.  Place 1-1/2 cups of heavy cream in a large, chilled bowl. Whip to soft peaks with a food processor or handheld blender, for about 1-2 minutes.  Add confectioners’ sugar and vanilla extract.  Continue whipping until stiff peaks form.  Refrigerate until ready to use.
6. To serve, slice the pie and top each slice with whipped cream.

Tip:

• Make Ahead: Prepare the pie crust and bake the sweet potatoes the day before and refrigerate.  Do not remove the skin of the sweet potatoes until ready to use.