I don’t know about y’all but sweet potato pie has always been a family favorite around here. My dad always sang a song called Tater Pie by Bob Wills & His Texas Playboys so I may be biased since sweet potato pie brings back a lot of sweet memories for me. But it’s so simple and rich — a little goes a long way so it’s perfect for holiday dinners. And besides, I live in the state that houses the sweet potato capital of the world. Why not put some of those locally grown veggies to good use?
A bonus idea if you make your own crust would be to make a larger rectangle crust and use a cookie cutter to cut out little bite size pieces. Add a little whipped cream on top and it’d be so adorable! (I don’t like to eat the outside of the pie crust when it’s a sweet potato pie anyway. I love the smooth, creamy texture!) If you try that idea, make sure to adjust your measurements. Of course, to give you this recipe I didn’t go through all that trouble. I kept it as simple as possible to show you how easy this is! This will make two 9” deep pies or 16 mini pies/pastries.
I often adjust the sugar to 1/2 cup of regular sugar and 1/2 cup artificial sugar. You could substitute the whole cup if necessary. Also, note that there is no nutmeg or cinnamon. I think less is more when it comes to sweet potato pie!
If you try this family recipe, I would love to hear how you liked it!