Christmas Eve at Mama’s house . . .
Every year, I go to Mama’s on Christmas Eve to help her make the food she needs to take to my sister’s house on Christmas Day. I usually spend the night with her as it takes both Christmas Eve afternoon and Christmas morning to get everything prepared. This year, she had already made two pies before I arrived: her Pecan Pie, and her Sweet Potato Pie with Pecan Streusel Topping. I showed her the recipe for this Sweet Potato Chess Pie, knowing that she would want to make it!
The recipe for this Sweet Potato Chess Pie was from another blogger, Jocelyn at Grandbaby Cakes. Her pie was picture perfect! So mouth-watering! And, after one look at the picture and the recipe, Mama decided that we would make it!
You see, Mama LOVES chess pies! Some of her favorite chess pies are her Pineapple Coconut Chess Pie and her Lemon Chess Pie. She and I also made a Chocolate Chess Pie a few months ago that was really good.
So, after lunch, she made yet another of her Perfect Pie Crusts and the making of the Sweet Potato Chess Pie began!
Making the Sweet Potato Chess Pie . . .
Mama always makes her pie crust dough by hand, having learned how over 70 years ago. She says making it by hand allows for “big and little” shortening balls, which makes the crust flakier. (Candace and I use the big mixer!)
I rolled the crust out for her while she thawed out a container of mashed sweet potatoes she had in her freezer. Mama ALWAYS makes extra and freezes it for a “rainy day”.
There are some unusual ingredients in this pie:
Cornmeal is usually one of the ingredients in a chess pie, though not always. But, vinegar and cinnamon, to me, is different. Once all the ingredients were mixed together and poured into the pie crust, it was then just a matter of waiting until it was baked and done.
The Sweet Potato Chess Pie baked perfectly! As you can see from the picture, I had to insert a knife two times to test for doneness. The first time it wasn’t quite done, so I baked the pie an additional 5 minutes.
The crust, the texture and the flavor were perfect in this Sweet Potato Chess Pie! Mama keeps little dessert paper plates at her house to save washing dishes when her family comes. But the star on the plate is the delicious piece of sweet potato pie!
Here is a picture of all three pies . . . the two Mama made by herself, and the Sweet Potato Chess Pie she and I made together:
(Left to right: Mama’s Pecan Pie, Mama’s Sweet Potato Pie with Pecan Streusel Topping, and the Sweet Potato Chess Pie)
Didn’t Mama do a beautiful job on her two pies? If you think so, comment so I can tell her! She’s soon to be 93 years old:)
What is your favorite Chess pie?
Sweet Potato Chess Pie
(Recipe from Grandbaby Cakes)
- ½ cup unsalted butter, softened
- 1½ cup granulated sugar
- 3 large eggs
- 2 teaspoons cornmeal (The original recipe called for yellow cornmeal, Mama only had white, so we used white)
- 1 teaspoon all purpose flour
- ¼ teaspoon ground cinnamon
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 1 ½ cups mashed sweet potatoes (About 1 ½-2 medium sized sweet potatoes peeled, diced, boiled until tender and mashed)
- 1 prepared 8 1/2-inch pie crust (I’m sure a 9-inch pie crust would do, but Mama only had an 8 1/2-inch pie plate left!)
- Preheat oven to 350 degrees.
- In a mixing bowl, beat butter and sugar together on high until light and fluffy (about 4-5 minutes).
- Add eggs one at a time. Beat each until well incorporated before adding the next egg.
- Next add cornmeal, flour, cinnamon, vinegar and vanilla. Beat well.
- Slowly add mashed sweet potatoes and beat until completely smooth. (I added about 1/2 cup at a time, beating well until incorporated before adding the next amount.)
- Pour batter into prepared pie shell and bake for 45-50 minutes.
- Cool completely, at least 4 hours, before serving.
NOTE: I baked this pie for the full 50 minutes. At the 45 minute mark, it wasn’t quite done. Be sure to check after 45 minutes because ovens are different, and it could be done.