I participated in a campaign sponsored by Wayfair. I received a gift card for participating and all thoughts and opinions are my own.
Um, it’s time to start thinking about holiday pies (they’re so good, right?). Also known as my favorite time of the year! I love to bake and I love to eat pie, so it’s only fitting that I should be excited, right? This year, I’m even more excited because I’m participating in a pie bakeoff. It’s called the #WayfairPieBakeOff, and it’s sponsored by Wayfair (obviously). The winner gets a pie pan from Wayfair, and I know that my pie will be in the running for the win!
I’ve actually been making this delectable Sweet Potato Pie for a few years. I came up with my own recipe and my family asks for it every single holiday. Because of the ingredients, it makes a great fall pie, but at the same time, it’s delicious any time of year! I try not to make it too much because it’s hard to stop at just one piece!
I like to make things with simple ingredients, because I believe that the more ingredients you add, the more that can go wrong. I’m about producing the same phenomenal results every time. Here’s my recipe – it turned out so good!
- 1 tbsp Madagascar vanilla extract
- 2 (15 oz.) cans Princella Sweet Potatoes, drained
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp pumpkin pie spice
- 1 14 oz can sweetened condensed milk
- 2 tbsp brown sugar
- 2 large eggs
- ¼ cup unsalted butter, room temperature
- 2 Deep Dish Pie Shells
- Whipped cream, optional
- Cinnamon, to garnish (optional)
First, preheat your oven to 350-degrees F.
Meanwhile, in a medium to large sized pot heat up your sweet potatoes until they’re nice and warm, be careful not to burn them. Then remove them from the pot and add them into a large sized mixing bowl. Fold in the butter until it’s nice and melted, then mix the sweet potatoes with a hand mixer for 3 minutes, or until all lumps are removed.
Next, in a small bowl, beat two eggs until they’re nice and fluffy. Then add in the eggs and other ingredients to the pumpkin mixture and mix until well blended, or creamy.
Now, spoon your mixture evenly into two pie shells and bake for 40 minutes, or until a knife or fork is inserted and the center comes out clean.
Cool the pie for two hours or refrigerate overnight for the best favor. Top with whip cream and cinnamon, and enjoy!
What’s your favorite holiday dessert?