This Sweet Potato Pie recipe has been on my Thanksgiving menu for the past 15 years! It is the most popular side dish and one that has become a staple in my family. Everyone loves it and it has become a holiday tradition. This is my most requested recipe and I am happy to be sharing it with you again.
Most of us will have celebrations this year with a few close friends and family. It may seem different, but remember, it is the love, sharing and caring that makes any festivity special. My Thanksgiving will be very quiet this year, as I know most of yours will too. It will be just my husband and I and our sons and dogs. I am sorry to say that I will not have my usual Thanksgiving pictures. I know you all look forward to them. So do I. I missed organizing and decorating and prepping for my usual big gala. I will miss seeing everyone and catching up with a few drinks. But this year, I think the true meaning of Thanksgiving will be close in all of our hearts.
Whatever you decide to do, you must make this sweet potato pie. It is so decadent and a real crowd pleaser.
If you ask me who gave me the recipe, well that would have to be Shelley of course!
It starts with a graham cracker crust that is filled with sweet potato and a nutmeg flavored mixture. Top it with marshmallows and you have heaven on a plate!
Turn a traditional Thanksgiving dessert into a decadent side dish! This recipe is a MUST for your holiday menu!
Ingredients for Sweet Potato Pie
4-6 large sweet potatoes
1/2 cup of margarine (or butter), melted and cooled
1 cup of sugar
4 eggs
1/2 tsp. nutmeg (I always add just a little bit more)
1/2 tsp. salt
1 cup of Coffee Rich (usually in frozen section of supermarket) or any half and half
4 graham cracker pie crusts
2 bags of marshmallows
Preheat oven to 425.
Cook potatoes in boiling water until you can easily put a fork through it. Let cool. Take the skins off.
Place in mixer and beat until smooth.
Add margarine (or butter) and sugar.
Place one egg in at a time and continue to blend.
Add in nutmeg, salt and coffee rich.
Pour it into unbaked pie crusts.
Bake it for 20 minutes.
Turn oven down to 325 and continue to bake for 40 minutes or until a toothpick inserted comes out clean.
You can now freeze this recipe for up to two weeks without the marshmallows. What a time-saver!
If you have frozen this, take it out of the freezer in the morning, let it thaw and come to room temperature.
Top with marshmallows.
Place back into the oven at 325 for about another 10-15 minutes or until marshmallows have melted and tops are golden brown.
It’s that simple! And so yummy!
