Thanksgiving is almost here! Do you know what that means? Sweet potato pie! It’s been a staple at every Hutcherson family Turkey Day dinner for as long as I can remember. My dad usually is tasked with making the pies for dinner and growing up I always would be there right alongside him, elbows-deep in pie filling. It is very much a part of my Thanksgiving tradition. In addition to getting to spend some time with my dad, I also was lucky enough to learn the recipe – if you can really call it that – by heart. What I mean by this is that the measurements aren’t very exact – there’s a lot of tasting and adjusting that goes on with the sugar/cinnamon/nutmeg amounts, but I’ve tried to measure how much I added in order to give you a pretty good starting point. I may actually be breaking some sort of unspoken family law by sharing this with you, but here it goes…
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Place the whole sweet potatoes in a pot, cover with cold water, bring to a simmer, and cook until the potatoes are done all the way through. You can poke them with a fork or knife every now and then to check if they’re ready.
Let the potatoes cool slightly and while they’re still warm you can easily remove the skin. Add the butter, egg, sugar, nutmeg, cinnamon, and salt to the potatoes and blend together with a mixer until smooth. At this point you can give it a taste to see if you need a little extra sugar or maybe a dash more cinnamon.
Fill the pie shell and bake. Now this is where my memory of the recipe gets a little fuzzy, so I called my dad. He said to bake it at 325 degrees F for 20 minutes and then 375 degrees F until done, but he wasn’t 100 percent sure. So of course I couldn’t do exactly what my father said and I decided to tweak the time and temperatures a bit. I baked the pie for 45 minutes at 350 degrees F degrees and then another 30 minutes at 375 degrees F.