Purple Sweetpotato Pie
A Barnes Family Recipe
Johnny’s wife, Lisa is known for her sweetpotato pies. The recipe came from her mother who was a dessert aficionado and Lisa perfected it over the years. This pie is always sought after, whether it be at our family’s Thanksgiving table, Bethany’s wedding, or even at a few tradeshows. And as a bonus, the recipe makes two pies, so you can hide one away for yourself!
Yield: 2 pies
Prep time: 55 minutes
Cook time: 45 min
Total time: 1 hr 40 minutes
Ingredients
3 eggs (large)
2 1/2 cups cooked, mashed Farm Pak sweetpotatoes (directions below)
1 stick butter, melted
1 1/2 cups sugar
1 cup evaporated milk
1 tsp. vanilla extract
1 1/2 tsp. allspice
Pinch of salt
2 9 inch unbaked pie shells or 1 deep dish
Directions
For mashed sweetpotatoes:
To save time, these steps can be done 2-3 days ahead, or you can use our new steamable bags as a quick fix.
Rinse 4 medium sweetpotatoes and place in a pot. Fill the pot with water until the sweetpotatoes are covered by about 1 inch.
Bring to a boil and cover. Cook for about 35-45 minutes or until sweetpotatoes are soft when poked with a spoon.
Allow sweetpotatoes to cool then carefully peel away their skins and any blemishes. Place the peeled sweetpotatoes in a bowl and mash. Measure out 2 1/2 cups and save the rest for oatmeal, toast, or to eat by themselves!
For pie:
Preheat oven to 325 degrees F. Combine melted butter and mashed sweetpotatoes in a large mixing bowl and set aside.
Combine all other ingredients in a separate bowl, mixing well.
Stir the filling into the sweetpotatoes until blended.
Pour the mixture into the unbaked pie shells, making them as even as possible.
Bake for 40-45 minutes or until the filling is set. Allow to cool for 15 minutes and dig in!