Growing sweet potatoes is something my family looks forward to doing each year. The potatoes have beautiful, nutrient-rich leaves that provide a deep green garden-scape, they are fairly easy to grow, and yield a bountiful harvest! They love the heat, therefore seed potatoes must be sown after any risk of a cold snap or frost. For us at The Kellogg Farm, we sow our potatoes in May of each year. Next year will be our 5th year growing two different varieties.
After harvested and cured, the best part is that you have the freshest sweet potatoes just in time for the holiday season.
Roasted Sweet Potato Pie Recipe
This roasted sweet potato pie is creamy and perfectly balanced. This recipe includes a couple tips to take your pie to the next level. It definitely will give 'Auntie N'nem' a run for their money!
- 3/4 cup brown sugar packed
- 1/3 cup granulated sugar
- 1 1/2 tsp mace ground
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup unsalted butter softened
- 3 large eggs room temperature
- 10 ounce evaporate milk
- 1 TBL vanilla extract
- pinch ginger ground
- 2 medium sweet potatoes or 1 very large (see pic)
- 2 frozen pie crust (store-bought) not deep dish
Preheat the oven to 375°
Place frozen pie crust on a cookie sheet to completly thaw.
Line a pan with aluminum foil and place your sweet potato in the oven for about 45 minutes or until tender at 375°
Once done, allow the sweet potato to cool. Peel the skin and slightly mash or slice.
In a large bowl, combine the first ten ingredients and mix with an immersion blender until smooth.
Add the roasted sweet potato to the mixture and blend with the immersion blender until completely smooth.
Fill the thawed pie crust pans with the sweet potato filling.
Bake at 375° for 15 minutes. Reduce heat to 325° and continue to bake for about 40 minutes.