My mom has been making this Sweet Potato Pie for YEARS. I honestly cannot remember a single Thanksgiving without it, and I’m grateful for that. This is probably the one desert I look forward to the most. Pumpkin pie, who?! Never in my home. I like this pie best when it has been chilled in the refrigerator after cooking, with a dollop of whipped topping. Cool whip, Reddi Whip, I don’t care. Give it all to me! This pie is thick, rich, creamy… honestly everything you could ever ask for from a dessert. A perfect combination of fall spices and buttery goodness. It’ll be tempting to finish one of these pies all on your own, but try to share the love this holiday season. I hope you enjoy it!
Remove yams from water, and let cool enough for you to be able to handle them. Peel off the skins and place yams into a large bowl.
Mash up the yams. Add in nutmeg, cinnamon, brown sugar, flour, salt, evaporated milk, butter, vanilla extract & lemon juice. Mix together until well combined. Taste it to see if you need to adjust anything, then add in your egg and mix until combined again.
Add 1/3 of your mixture into each pie crust. Place into your preheated oven for 45 minutes.
Let cool for 30 minutes (or refrigerate overnight if you like your pie cold). Top with whipped topping & serve.