Terri Ramsey Beavers If you live in the south or even if you don’t, chances are you grew up having sweet potato pie for Thanksgiving breakfast. No, that was not an error in my typing. Sweet potato pie for Thanksgiving breakfast really happens. So does banana splits but that’s a whole other topic altogether.
One of the reasons I often have sweet potato pie for breakfast is because there’s nothing like hot fresh from the oven sweet potato pie.
Pies are the first thing I like to cook on Thanksgiving so it’s the first thing that comes out of the oven. Just in time to serve up hot with a dollop of whipped topping and a dash of cinnamon.
Traditions are important to me. My kids are grown and married and have kids of their own but I still like to practice my old Thanksgiving traditional ways.
Even though I wake up to an empty house, I still have sweet potato pie for Thanksgiving breakfast.
If you haven’t ever had sweet potato pie or you’ve never made it before, now is the time to start your own traditional Thanksgiving sweet potato pie breakfast.
Make-Ahead Sweet Potatoes
Before we gather our ingredients, let’s bake our sweet potatoes. It will depend on how many you need based on the size. For really large potatoes, about 1 and a half will do. Bake 2 and eat the other half. Slap on some butter, dash a little cinnamon, and enjoy it hot.
If you’re using medium to large sweet potatoes, 2 to 3 will be enough, again depending on the size.
By baking them and putting them in the fridge the night before, you don’t have to struggle to peel them. Sweet potatoes are one of my least favorite things to peel.
Mash with a fork or mixer.
Ingredients
Preheat oven to 475.
- Homemade pie crust ( or store-bought )
- Baked sweet potatoes mashed
- 1/3 cup butter, softened ( I use real butter sticks )
- 1/2 cup sugar
- 2 large eggs at room temperature, lightly beaten
- 3/4 cup evaporated milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
I use a recipe I found online and enjoyed it so much, I replaced my old recipe with it. One of the things I do differently is to make my own vanilla extract. Making vanilla extract requires letting it sit for about a year. So if you’re interested in making your own extract next year, make some before Thanksgiving to use in all of your recipes.
*Recipe from Taste Of Home.
Directions
Combine all ingredients into a mixture and blend.
Pop into the preheated oven for about 15 minutes. Decrease oven temperature to 350 and cook an additional 35 to 40 minutes.
Serve hot. Topping suggestions, walnuts, pecans, whipped topping, cinnamon.
What’s your favorite Thanksgiving pie? Do you have any Thanksgiving traditions you want to share?