Sweet potato pie is something of a Thanksgiving/holiday tradition in my family. Even though it’s kind of like a dessert, we serve it with the meal (and enjoy it for days after). Our recipe comes from Annie, a Southern woman who used to cook for my great-aunt – and it’s perfection as far as I’m concerned. I know some people like this sort of thing with marshmallows (my sister being one of them), but I think it’s sweet enough as is. Especially after I pile it up with whipped cream!
*Please note: this is not the recommended amount of whipped cream. I usually go for….oh, about three times that amount. Approximately 🙂
This will keep for a few days in the fridge, and it’s actually even better the second and third day after the flavors have had time to mesh and the bottom layer of crust has softened a little.