Carl's Southern Sweet Potato Pie

Happy Holiday Season, Y'all!

For many Americans -- especially those folks who live above the Mason-Dixon Line -- no holiday meal is complete without Cranberry Sauce and Pumpkin Pie. I confess a bit of bias as I have never been particular fond of either of those particular desserts. No offense to anyone who actually enjoys them.

Down here in Dixie, we have our own Thanksgiving and Christmas time specialty: Southern Sweet Potato Pie.

Sweet Potato Pie has been a staple of the Southland since colonial times. Even though creamy vegetable pie recipes date back to Medieval Europe particularly Ireland, Sweet Potato Pie became an African cuisine tradition brought to the United States by African slaves who made it using sweet potatoes as an alternative to their traditional yams which were a plant native to Africa.

Sweet Potatoes are often called "yams" though the two are distinctly different botanically. Sweet Potatoes were first cultivated in the Yucatan region of Central American and Venezuela in South America by Native American tribes as early as 5,000 years ago. Probably the first Europeans to taste sweet potatoes were members of Christopher Columbus's expedition in 1492.

Folks here in the South adopted Sweet Potato Pie as an alternative to the Pumpkin Pie often found in other parts of the country. In fact there was a bit of a friendly regional rivalry of sorts in the early 19th century where Southern folks rejected the "Yankee dessert" in favor of Sweet Potato Pie.

These days Pumpkin Pie can be found all across the United States, including the South where we do have our own unique versions of the classic recipe.

Every fall and early winter, I break out a recipe for this particular Southern tradition that my grandmother Carolyn (God rest her soul!) taught me to make -- though I added a couple of small touches to my version of that recipe.

Ingredients

2 pounds Southern Sweet Potatoes (sliced 1/4 inch thick)
1/2 cup (4 oz.) butter, softened
1 cup white sugar
1/4 cup (2 oz.) coconut
3/4 cup (6 oz.) evaporated milk
2 white eggs
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 pinch of salt
2 unbaked 9 inch pie shells

Preparation and Cooking Directions

Place your cut Sweet Potatoes into a pot of water and boil them for 15 to 20 minutes until they are softened. Drain the sweet potatoes and then mash them all.

Next add all of the ingredients and carefully stir them together for a minute until they are thoroughly mixed together. Then carefully spoon the mixture into the two pie shells and smooth the surface evenly. Do not overfill the top of the pies as the mixture will expand as it cooks, then shrink.

Preheat your over to 350 F and place your pies on a cookie sheet, then place them carefully into the oven. Cooking time approximately 50 to 55 minutes until the crust and pie surface is brown. Remove and let them sit for an hour to cool off, then serve.

This recipe makes two pies and it goes good with just about every Thanksgiving and Christmas meal, or for that matter any other large gathering. I hope y'all try it out and enjoy it for yourselves. Let me know what y'all think.

Until next time have a Happy Holiday Season and Y'all come on back now, ya hear!