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Because we’ve got Thanksgiving on the brain (can you blame us?) we figured we’d share our family’s favorite sweet potato pie recipe with you. It’s been passed down from generation to generation of the Bell family and our holiday dinner table just isn’t complete without it.
It’s rich, creamy and has all the warm spices you want during the holiday season with plenty of opportunity for the natural sweet potato flavor to shine through. Plus, it pairs perfectly with one of our turkeys if we do say so ourselves.
Preheat oven to 425 degrees F.
Pierce sweet potatoes all over using a fork, then place on a foil-lined baking sheet. Bake 40-50 minutes until soft. Remove from the oven and allow to cool. Once sweet potatoes have cooled, peel to remove skins then mash flesh in a bowl.
Reduce oven temperature to 350 degrees F.
Add mashed sweet potatoes and butter to the bowl of a stand mixer and mix until smooth. Alternatively, you can add the butter to the bowl of mashed sweet potatoes and mix using a hand mixer. Add in sugar, milk, egg, nutmeg, cinnamon and vanilla. Beat the mixture on medium speed until mixture is thoroughly blended and smooth.
Add filling to pie shell and bake until pie has set, about 50-55 minutes.
Allow pie to cool to room temperature before serving. Serve with whipped cream.
Made with 
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in Lexington, KY by Envy Interactive
