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Laura's Thanksgiving Recipes



Laura Storey’s Sweet Potato Pie Recipe

Sweet Potato Pie is a southern staple whenever the holiday season starts to approach.  Much like pumpkin pie, the texture is smooth and the flavor has some spice to it.  I don’t remember a single Thanksgiving without Aunt Gay’s famous Sweet Potato Pie.  I used her recipe as my inspiration.  This is the perfect not-too-sweet dessert for any fall gathering.  I hope this will become part of your family tradition this holiday season!  My recipe is below.
 
 
 
 
Ingredients
Pie Filling:

  • 1 stick butter (room temperature)
  • 1 cup brown sugar
  • 2 eggs
  • 2 cup mashed sweet potatoes (about 3 medium)
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground gloves
  • 1/4 teaspoon salt

 
Pie Crust:

  • 2 1/2 cups of all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup very cold vegetable shortening
  • 6 tablespoons very cold butter
  • 1/4-1/2 cup ice water

Whipped Cream:

  • 1 cup cold heavy whipping cream
  • 2 tablespoons granulated sugar
  • optional: dash of vanilla, maple syrup, bourbon, amaretto

Instructions
For the Pie Crust:

  • In a large bowl, mix the flour and salt
  • add in the ice cold shortening and butter pieces into the flour mixture
  • “Cut” the butter and shortening into the flour mixture.
  • Slowly add in the ice cold water to the mixture (start with one tablespoon at a time)
  • after you add the water to the mixture, gently fold the mixture together. Once the mixture is a large ball stop adding water
  • Transfer the dough onto a well floured surface. Divide the dough in half so that you have two crusts. Then shape the dough into roundish disks. Wrap in plastic and refrigerate for several hours
  • When you are ready to roll out your dough, gently roll from the center outward with your rolling pin. Roll in all directions and keep moving the dough around with your hand. this should fit on a standard 9” pie plate.

For the Filling:

  • In an electric mixer, cream room-temperature butter and brown sugar. Add the eggs in one at a time.
  • Add the mashed potatoes and mix until well combined. Slowly add the evaporated milk until incorporated into the mixture.
  • Add vanilla, cinnamon, nutmeg, cloves, and salt. Beat until everything comes together.
  • Pour the mixture into an unbaked pie shell and smooth out the mixture so that the top is even.
  • Bake at 375 degrees for 45 minutes to 1  hour. The pie is done once a knife comes out clean after poking the enter of the pie.

For the Whipped Cream:

  • Using a chilled bowl and chilled whisk, pour ice cold heavy whipping cream and sugar into the bowl
  • Whisk together the sugar and cream until the sugar is dissolved and the cream thickens. The cream is perfect once i holds the stiff peaks when you lift the whisk and turn it upside down. this will take several minutes, but it’s a great arm workout!

 
 

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