Even though my family does not hail from the southern states, this recipe is one that I introduced into our family gatherings years ago. Initially, it was to honor my African American heritage but now it just tastes like home to me, no matter where in the world I am.
2 pounds American sweet potatoes (about 5 medium)
3/4 cup packed brown sugar
1/2 cup 2% reduced-fat milk
2 tablespoons butter, softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon five-spice powder or pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 large eggs, lightly beaten
1/2 (15-ounce) package refrigerated pie dough
Or make the dough from scratch
Plain, white marshmallows- however many you want to cover the pie with!
1/4 teaspoon melted butter
Preheat oven to 375°F/190°C. Make your pie dough if doing it from scratch. If not, take your pre-made dough out from the fridge to start warming up a bit. Next, poke the sweet potatoes a few times with a fork. Place them on a baking sheet and bake at 375°F/190°C. for 1 hour and 15 minutes or until tender. Allow time to cool slightly then peel and throw away the skins. Take a medium-sized bowl and mash the pulp. Then add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to the mixture. Turn the mixer on medium speed and beat until well blended.
Place the pie dough into a greased 9-inch pie plate. Fold edges under and flute if desired. Pour the sweet potato mixture into the pie shell. Brush top edges of the pie dough lightly with melted butter for a crispier crust after baking. Then bake for 55 minutes (pulling it out to cover the surface with the marshmallows for the final 10 minutes of baking time). At 55 minutes or when you think it’s ready, pull it out, insert a toothpick into the middle and see if it comes out clean. Let the pie cool completely. Enjoy!
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