Why does Easter give me a craving for good old Southern Sweet Potato Pie?
You could understand it during Fall, at Thanksgiving and Christmas. But Easter?
Maybe I’ve flung a cravin’ (a Southern term I rarely use that seems to suit my feelings today) because we haven’t had this much-loved dessert since Christmas. Or, possibly it’s because we’ve had no reason for this pie – a family gathering, like we have at Christmas.
Easter is the perfect time for a family to unite. Some years, when it’s warm outside, we Southerners have an outside gathering at Easter, and we sometimes call it a reunion.
Our communities or churches may have a homecoming or dinner on the grounds at Easter. You know – so the kids can hunt eggs and the adults can sit around finishing their Southern Sweet Potato Pie 😉 and sip on their REAL Sweet Tea in the cool breezes warmed by the sun.
YOU probably make fancy, delicious home-made pie crusts. I hate to tell you the ugly truth, y’all – that I use the easy pie crusts that come in the freezer section at the local grocer. They are cheap, beautiful, and delicious. Mine – not so much beautiful.
Bake them in a 350° preheated oven for 30-35 minutes. Mine always require the full 35 minutes. Exactly.
The pie centers will be slightly jiggly but will “set” as they cool. You may wish to sprinkle them with cinnamon. Some people like it that way. I like mine without – so I sprinkle each slice individually as I plate them with whipped cream on top, if anyone wants cinnamon.
Most of my family members prefer no cinnamon – but, loaded with whipped cream!
Print your recipe here: 🙂
- 1 stick butter, melted
- 1-1/2 cup white sugar
- 3 eggs
- 1 can sweetened condensed milk
- 1 tsp. vanilla extract
- 3 medium-sized sweet potatoes, baked, peeled, and mashed, which is 2-1/2 to 3 cups.
- 2 - 9" deep dish pie crusts
- Blend all ingredients together and divide evenly between two pie crusts. Bake at 350 degrees for 30-35 minutes. My oven requires all 35 minutes.
- If the crust begins getting too brown, lay a piece of foil over each pie and continue baking.
- Pie will be slightly jiggly in the center but will set when cooled.
- Cool. Slice and add a dollop of whipped cream. Dive in!
- Refrigerate leftovers. Pies can be refrigerated for up to two weeks and frozen for 2 months (covered, of course).
If anyone questions why you’re serving this delicious confection at Easter, just tell them it has EGGS in it. After they taste it, they’ll understand.
I hope you have a blessed Easter!