My Sweet Potato Pie is the best! I know, it’s a bold statement. Not only do I make the best pie, but I should make the best pie, because once upon a time, in a galaxy not too far away, I was an East Texas Yamboree Queen (Fun Photos Below). All things being equal, Yams = Sweet Potatoes, Sweet Potatoes = Yams, with a few exceptions, I consider theses cousins to be the same.

Okay, I can hear the chuckles. To add to the story, my mother was a Yamboree Queen, and we were the first mother, daughter queens. Where I come from this is a big cultural event. A very big deal. Sadly, when I was in college at SMU, and the topic became the punchline at parties, I soon learned to not brag about my queenly prize. I will tell you, while my friends fell over in laughter at the concept of being a sweet potato queen, they were first in line to get a slice of pie.

So here it is, my recipe refined, and refined, and refined to represent the best Sweet Potato Pie possible. This pie is also yummy for breakfast!

Before we begin, I want to share a few science links from the website of Michael Greger, MD, NutritionFacts.org.

Is it better to Bake, Boil, or Steam Sweet Potatoes?

Sweet Potato Proteins vs. Cancer.

My Sweet Potato Pie Recipe

The Crust:  Make your own…don’t buy it.

The Pie Crust Ingredient List

I have found the best Pie Crust to be Ina Garten’s Perfect Pie Crust Recipe.

Par Bake the Crust.

From Alexandra Cooks

1. To parbake the pie crust: Heat your oven to 425ºF. If you have a pizza stone, place it on a rack in the lower third of your oven. On a lightly floured work surface, roll out one of the chilled rounds of pie dough, flipping the round over every few strokes, until you have a circle roughly 15 inches in diameter. Note: If you are using very chilled dough, you may find it helpful to pound it gently with your rolling pin before beginning the rolling. 
2. Transfer the round to a pie plate. Trim any excessive overhanging pie dough — there should be roughly 1/2 inch of dough overhanging the edge. Save the scraps in an airtight container in the fridge. Tuck the overhanging dough behind itself; then use your fingers to crimp the edge into a fluted pattern. If time permits, chill the shell for 30 minutes. Lay a sheet of parchment across the pie plate and pour pie weights or dried beans into the center until they reach the top of the pie crust. Use your hands to press the weights down and fit them into the edges of the fluted crust.
3. Transfer the filled pie crust to a parchment-lined sheet pan and transfer to the oven for 15-20 minutes or until the edges are just beginning to color — do rely on the visual cues here. It sometimes takes my crusts a little longer to take on that light color at the edges.
4. Remove the pan from the oven and carefully remove the pie weights or dried beans (which you can use again and again — let them cool completely; then transfer to a storage bag). Return the pan to the oven. For a parbaked crust, bake the shell for another 2 to 3 minutes — it should take on only the slightest bit of more color all around. 
5. Once you parbake your pie shells, let them cool completely; then store in an airtight vessel or bag — an XLarge Ziplock (2-gallon) works well. Store at room temperature for up to 3 days or in the freezer for up to 3 months. From here, proceed with whichever pie recipe you are making. 

The Pie Filling Ingredient List

NOTE: I use a Deep-Dish Emile Henry Brand Pie Baking Dish (Photo Below).  Most recipes call for 1 pound of baked sweet potato. I use 1 pound, plus 6 to 7 ounces baked sweet potato to fill the deep-dish. I also bake for an additional 30 minutes than most recipes call for. My recommendation, if you are not using a deep-dish baker, and you have extra batter, create a sweet potato custard. Don’t worry about a crust, just pour the extra batter into individual-size ramekins. Bake at 350º until a knife comes out clean. Baking time should be about 30 minutes. 

• 1 pound + 6 to 7 ounces peeled, cooked sweet potatoes
• 1/2 cup unsalted butter, softened to room temperature
• 3/4  cup sugar
• 3 tablespoons brown sugar; light or dark, leveled
• 1/2 cup milk
• 2 eggs, room temperature
• 1/2 teaspoon salt (I use Redmond Brand Real Salt)
• 1 teaspoon ground cinnamon, heaped high (I like cinnamon)
• 1/2 teaspoon ground nutmeg, heaped
• 1/4 teaspoon ground clove, heaped
• 1 teaspoon vanilla extract (I spill mine over a few extra drops)

The Pie Filling Preparation Method

• Peel and boil sweet potatoes. After they are done, and cooled, weight on a culinary scale to reach 1 pound + 6 to 7 ounces. (I start by purchasing about 2 pounds of raw sweet potatoes. You will lose weight when the skin is peeled, and in the cooking process)
• In a large bowl, add sweet potato and butter, mix till fully creamed together.
• Add in sugar, milk, eggs, salt, nutmeg, cinnamon, and vanilla. Mix well.
• Pour filling into a par-baked pie crust.
• Bake at 350º for 15 minutes. Increase to 375º for 50 to 60 minutes.
• Cover the crust rim when the crust looks done enough for your taste.
• Keep eyes on this pie. Ovens can be very different.
• Pie is done when a fork or knife comes out clean. Allow to cool, and set up. This pie may be runny if cut too soon.
• Pie will puff up like a soufflé, and then will sink down as it cools.

…and now, as promised, here’s is what a Sweet Potato Queen Looks Like!