Have you ever stopped to think about the recipes that are currently in your family and who created them? The stories behind each one the recipes you love? The history of each recipe and how far it’s been passed down? I have so many great recipes that I’ve learned from my family that I can’t wait to pass down to my future children and some that I’ve created as well. Like this Sweet Potato pie. It’s one I’ve perfected throughout the years and one that’s a favorite among my loved ones. It’s one of my most requested holiday desserts and I make it with so much love every year.

My secret ingredients? Coconut and lemon juice. The coconut adds a nice bite and unique flavor and the lemon juice balances out the sugars in the sweet potato and the granulated sugar in this recipe.

I battled with sharing this recipe because it’s literally gold but I figured in the spirit of giving, why not!

Here’s the scoop:

The recipe calls for the sweet potatoes to be mashed before you add all of the ingredients but if you have a hand blender, skip this step! I peel my potatoes and use the same pot I boiled them in, add all of the ingredients, roughly mash and then go through the mixture with my hand blender. Easy peasy!
This recipe calls for nutmeg but I also love throwing in some of my homemade Pumpkin Spice or Apple Spice in this to keep everyone on their toes. I’m going to make the pie they love but I’m going to also switch it up lol.
If you’re not into the whole peeling and boiling thing. You can use canned sweet potatoes for this as well. There’s nothing like the real thing but if you want to be lazy, use one 22 oz can of drained yams for this.

Wishing everyone a very Happy Thanksgiving!

Ingredients:

2 large sweet potatoes, peeled and cooked
3/4 cups of butter
1 cup of granulated sugar
1 tablespoon of flour
1/2 tsp of baking powder
A dash of salt
2 eggs
3/4 cups of evaporated milk
1/4 teaspoon nutmeg
1/4 cup of lemon juice
1 teaspoon of vanilla extract
1/4 cup of flaked sweetened coconut
2 unbaked 9 inch pie shells

Directions:

Preheat oven to 300 degrees.

Drain the cooked sweet potatoes and mash them. Then, transfer the sweet potatoes into a large bowl. Add sugar, flour, baking powder, salt, eggs, and combine. Then stir in your evaporated milk, nutmeg, and vanilla extract.

Next, use an electric on the highest speed for about 3 minutes to smooth out any lumps. Then, add flaked coconut.

With a ladle spoon the sweet potato mixture into 9 inch pie shells. This mixture should provide you with enough to make two pies. Bake the pies for one hour and 15 minutes.

Remove from the oven and let cool completely before enjoying!

Note: