Baking Time (Depending on size of yams): 1hour30minutes
4lbsred yams(pick the dark skinned yams)
¾cupcarnation milk(evaporated milk)
1tspvanilla bean paste(pure vanilla extract)
¾cupwhite sugar(plus 1 tbsp)
½cupegg nog(my secret ingredient optional but recommended)
The Pie Crust
Preheat oven to 375 degrees.
Use a fork to poke several holes in the center and sides of the shell.
If using a homemade or store bought pie crust, pre-bake the pie crust in the preheated oven for 10 mins. Remove from the oven. Set aside.
Prepare yams for baking
Preheat oven to 415 degrees.
Wash the outer surface of each yam and poke several holes in the yams using a knife or fork and roast for 1hr and 30 minutes to 1hr and 40 minutes until for tender.
Wash the outer surface of each yam and poke several holes in the yams using a knife or fork. Arrange the yams on a prepared baking sheet lined with foil paper and place them in the oven to bake until the yams are fork tender (about 1 hr and 30 mins to 1 hr and 40 mins depending on the size of the yams. Remove the yams from the oven and allow them to cool until they are warm to the touch.
Using a knife, cut each yam lengthwise spoon out the flesh and place in a mixing bowl. Using a hand mixer, whip the yams until they are very smooth and no longer have strings. (To do this, whip the yams for 45 seconds to 1 minute, remove the silver attachments and run the attachments under cold water, dry the attachments with a paper towel, then attach them back onto the mixer and whip again. Repeat this process at least 3 times to ensure that all the strings are removed. You NEVER EVER want to serve stringy sweet potato pie.
Add the cinnamon, allspice, pumpkin spice, *egg nog, carnation milk, melted butter, vanilla bean paste or vanilla extract, and sugar. Using a large spoon, mix all ingredients together until well combined. (Use this time to taste test in case you want to add a little more sugar or vanilla extract). Add 2 lightly beaten eggs to the sweet potato mixture and mix until well combined (Egg nog isn't required for this recipe, but highly recommended. If you choose not to add egg nog, that's okay simply substitute with extra carnation milk). It will still be delicious.
Baking the pie
Place your pie dish on a baking sheet lined with foil to catch any drippings from the pie as it bakes and pour the filling into the crust. The filling reach almost reach the top of the pie crust but do not overfill. You have have about ¼ cup of filling remaining whereby you can place in an oven-safe ramekin if you'd like to bake alongside the pie.
Bake the pie for 55 minutes. The pie should appear set while the center is soft. Remove the pie from the oven and allow it to cool. When removing the pie from the oven, it may look puffy or inflated; however, as it cools it will deflate. It may also crack and that it totally okay.
Slice and enjoy with a dollop of whipped cream if you'd like.
Bake the yams until they are fork-tender instead of boiling them in water
All wet ingredients should be at room temperature (carnation milk, eggs, and butter melted) this will make the ingredients easier to mix and the pie filling creamier
Do not overpower the pie filling with a ton of spices (add enough spices to enhance the flavor of the yams)
Yam/sweet potatoes are stringy which you will notice when you place them in the mixing bowl to be whipped (it's important that the yams are whipped properly to remove all the strings so you are not left with stringy sweet potato pie - I've highlighted this above)
A dash of ground ginger would make a great addition to the pie filling
¼ teaspoon of almond extract + vanilla extract adds a special touch to the pie pilling
Adding *egg nog as another flavor enhancer and my secret ingredient adds incredible depth of flavor to the pie filling and is worth buying to take this southern sweet potato pie up an extra notch
Feel free to make homemade pie crust or buy your favorite store brand like I do. I like Trader Joe’s pie crust rolls or Sprouts Organic pie crust
The amount of pie crust in this recipe is perfect for a 9 inch deep dish pie crust although you may have about a half cup remaining that you can pour into a ramekin dish and bake alongside your pie
Pre-bake your pie crust in a preheated 375 degree oven for 10 minutes before adding the pie filling
Egg nog isn't required for this recipe, but highly recommended. If you choose not to add egg nog, that's okay simply substitute with extra carnation milk.