Lisa's Famous 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.

  1. Rinse 4 medium sweetpotatoes and place in a pot. Fill the pot with water until the sweetpotatoes are covered by about 1 inch.

  2. Bring to a boil and cover. Cook for about 35-45 minutes or until sweetpotatoes are soft when poked with a spoon.

  3. 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:

  1. Preheat oven to 325 degrees F. Combine melted butter and mashed sweetpotatoes in a large mixing bowl and set aside.

  2. Combine all other ingredients in a separate bowl, mixing well.

  3. Stir the filling into the sweetpotatoes until blended.

  4. Pour the mixture into the unbaked pie shells, making them as even as possible.

  5. Bake for 40-45 minutes or until the filling is set. Allow to cool for 15 minutes and dig in!

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