Willie Maude’s Li’l Sweet Potato Pies


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Willie Maude’s Li’l Sweet Potato Pies
Willie Maude's Li'l Sweet Potato Pies
Ingredients
1 large yam (about 1 lb.)
1 cup sugar
1/2 cup butter melted
1/2 cup evaporated milk (regular or fat-free)
1 tsp. vanilla extract
2 large eggs
2 (4- oz.) packages mini graham cracker pie crusts
Spiked Whipped Cream
1/2 cup heavy whipping cream
1 tbsp. powdered sugar
1 tsp. brandy (optional)
1/4 tsp. nutmeg
Directions

Prep: 20 minutes, Cook: 25 minutes
Cool time: about 1 hour total, Makes: 12 small pies

Some sweet potato pies use spices in the mixture, but Willie, Managing Editor Alyssa Lulie’s grandma, said too many spices overwhelm the sweet flavor of the sweet potatoes. We couldn’t agree more!

Poke holes in yam and microwave for about 7 to 10 minutes or until tender; let cool. Preheat oven to 325°F. Peel yam and place in a large bowl. Beat with an electric mixer until smooth (remove any strings, if necessary). Add remaining ingredients except crusts and whipped cream and beat until well mixed. Fill crusts with about 1/4 cup filling (you may have a little left over). Place on a large baking sheet and bake for 25 minutes. Let cool for about 45 minutes or until centers of pies are set. Top with Spiked Whipped Cream, if you like: Beat 1/2 cup heavy whipping cream, 1 tbsp. powdered sugar, 1 tsp. brandy (optional) and 1/4 tsp. nutmeg with an electric mixer in a small bowl until soft peaks form.  

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You can take the same amount of ingredients to make 1 whole large pie (with a little leftover). Bake for about 45 minutes. This is my grandma's original recipe. - SE Editor Alyssa

  Comment Number: 841
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