The holiday season is just not complete without my mom’s sweet potato pie.  I have actually eaten so much of it that I threw up.  Seriously, I love the taste.  I tease my grown children telling them it is a vegetable pie.  I am not real big on vegetables so it is funny to us.

I make a deep dish pie so this is the recipe for just one pie.  I imagine the filling is enough for two regular sized crust as my pie is always filled to the brim.

First, you need to sit a stick of butter out to get to room temperature.  You are going to slice the butter into pieces when you add it to the mixture.

I drain a 29 ounce can of sweet potatoes and put in large bowl.  Go ahead and mush them up.

It doesn’t really matter what order you put the items in so I am going to just list them.

Drained 29 ounce of sweet potato

1/3 cup brown sugar

1/3 cup granulated sugar

1 14 ounce can of sweetened condensed milk

2 eggs

1/2 tsp salt

2 tsp pumpkin pie spice (or to taste)

Bake for 55 minutes if you are baking two regular sized pie crust or 65 minutes if a deep dish pie.  When your pie doesn’t jiggle in the center it is done.

Baking temperature is 350 degrees.