Southern Sweet Potato Pie Made 3 Ways | Easy Holiday Dessert Recipe

All right. So, listen. We going to get right into it. We going to go ahead and start looking at some of these ingredients right now. This right here might look a little crazy to you. That's because I'm doing three pies. I got two pie crust right here. Oh, and I just want to say this part. Listen, you guys can make them out of graham crackers. However you want to do them. I went ahead and bought myself pie crust with the with the pan on the bottom. Right. These are actually Marie Calendarers pie crust. Got them out of the freezer section. All I got to do is put these in the oven, you know, and bake these and brown these up. Save some time, folks. You're still going to get a, you know, a good result. Now, the rest of everything you see is always on my website. That's smoking grillwithab.com and that's witab.com. I mean, this right here is big. You know what I mean? Uh, this is where I can have space. You don't need a bowl this big. A bunch of bowls like this will probably do you best. Now, let's talk about the tools. If you look right here, you see this right here? I got my, you know, my stand mixer. I like to use this cuz I like to use my paddle attachment so it picks up them strings. So, after I get pick up everything and I mix it, then I'm going to put it inside of my food processor. That's where I get it, you know, super fine, you know, coming out of the can. Oh, and last but not least, boom. That's my own custom. Well, I ain't going to say custom. I just made this. It's only one way to make vanilla extract. I make mine every year. Now, I'm just like opening up the playbook and showing everybody. Don't forget, when you go to my website, just look it up. You'll find it. You know what I mean? I got that article written out for you with all of the pictures and show you just how easy it is to make. Now, with that being said, let's bake. Right off the rip, what we want to do is we want to go ahead and preheat our oven. So, I'm going to go ahead and start. We're going to hit bake and we going to do 425. Right, we started. I already got mine halfway heated up. You know, I was ahead of the game just getting it preheated. Preheated or something like that. Anyway, so look, that's going now. Here are my sweet potatoes right here. You guys see these right here? And this is what you want to do. You see this? You want to get yourself a fork. And what we're going to do is we want to let some of that steam out as we cooking, right? So, I just go ahead and just stab it like this. Fork does just fine. Don't do nothing like extra. Don't be out there like, "Oh, I'm going to get a knife, fool around, be done, push it through, hurt yourself." You know what I mean? You ain't got to do all that. Just that's all you need. Soon as this comes up to temp, we going to put it in the oven. Let me address this part. You want to get all of your yams, excuse me, all of your sweet potatoes. You see what I got on my mark? All of your sweet potatoes, you want them to be the same, about the same size, right? You don't want this one to be ready and then these bigger ones are not. But if you can get them and they all soft, that's fine. But don't forget when you looking for them, try to size them all, you know, the best you can. Now, we just put it in here. Remember, I'm going to say 1 hour to start. I'm looking at the size 1 hour. We got to get them soft, folks. So, set yourself a timer. I'm going to mess with everybody. Alexa, set a timer for 1 hour. Ain't no about I'm going to give you to an exact science. I went an hour and 17 minutes. And what you see in here right now, you see how I got them split? I did this so that they would cool. Okay, let's address this part. I got this right here, which is my food processor. And then I got my, you know, my uh stand mixer here. You can do everything inside of this food uh processor. You know what I mean? But don't forget, it's going to have them little, you know, them little lines that's going to be in here. And when you use this right here, when you got a stand mixer, it's going to be like magic. It's going to catch all of this stuff, right? And so from here, I transfer my filling into here. And that's that's how I get it when I puree it and get it like super smooth. I'm going to take three of these. So I'm going to do like this. I'mma put this one here. Work with me, folks. You'll understand why. Since I'm making three pies, right? I just want to kind of like get the ones together. Like these long ones right here look like they're about the same. We'll just group those there. This one here, and maybe half of that, right? I want to make sure that when I do my pies, that the filling is all the way kind of like close to the top. Right now, let's just go ahead and get it peeled. I'm not going to bore you guys since I already cut it. I take this, even if it's too soft like this. Let me go ahead and get myself a fork. bring this over here so you guys can see. And I just want to get my filling. Okay. So, look, I went ahead and put three sweet potatoes in here, right? They already been peeled. I'm going to go ahead and start this off on low. I mean, that's good right there. We just get it going. Now, I had when you guys saw in the beginning, I had everything like broke down into threes. That's for three individual pies. I'm going to make this one right now just for one. And before I forget, this is room temperature. So, I'm going to leave it like this. There's no such thing as overworking this. Oh yeah, it's melting just right. That's one of the things you gonna want to have when you got, you know, when your gams is hot. That's working good. All right. So, I kicked it up just a little bit. Look, this is low. Just the next notch up. That's what you guys are hearing. Right now, we getting ready to come with our brown sugar. And now I'm going to add my white sugar to it. All right. Now that I got my spatula right, let me cut this off. Let me go ahead and do this part right here. This is what I want to show you guys. I'm going hold this out. You got to have the right tool for the job, right? So, let me move this. You guys got to remember, man, we got to use this spatula up against the side. And if you put add spices, you got to run something along the edges and the bottom. A lot of times, you guys see me working with glass bowls. That way, I can see what hasn't been incorporated. And you can see right here, you see them lumps. We going to get this. We're going to purify it. You know what I mean? When I put it in that uh food processor, trust me, folks, it's going to be just like when it come out of the can. Now, I'm going to reduce this down to like the lowest setting. We leave it like that, right? Cuz we don't have to worry about over working it. Now, you want to get yourself a bowl. Let me move this over while this is still going. Right now, we're going to go ahead and put these, you know, crack these. Get yourself a whisk and let's work. You see how I'm whisking these eggs? You see them bubbles? That's where I know I got the air in there. You want them to be like that. That all comes into play when you, you know, when you puree and everything, you want to be have that consistency, right? Right. So, this is what everybody going to be looking for. That smooth out of the can type of uh pie. Right. So, this is the You got to pay attention to the details, folks. All right. So, now we just start adding this in here like this. And don't forget little bit at a time. It's all going to get in there. Don't trip. All right. So, now it's time to add our spices. Right. So, I'm going to go ahead and give this just a pinch of salt. That's all you going to need. Trust me, folks. That's going to give it the balance. Then, we're going to start adding our spices. Now, don't forget the full ingredient list is on my website. Again, that's smoking and grilling with ab.com. And that's wiitab.com. See this right here? This that allspice. I got to call it to his attention. I just give it just a h. That's all you need, right? And then we add that. That'll be in there, too. That's optional, but everybody want to know why mine tastes a little different than everybody else's cuz I I just level mine up just a little bit. Now, I'mma stop it. Run this around the edges and then we'll move over to that food processor. Oh man, it smell good. All right. Now, we going to put this vanilla extract in here. Right. This is my own. I made it. You guys got to check it out. Some of you guys don't even know what vanilla extract is made out of. It's made out of the vanilla bean. And then, you know what? You use this the secretive weapon, the secret ingredient. It's vodka. Now, I use Interstate Vodka. You know what I mean? Uh, that's the only vodka that I happen to like, and it makes some great vanilla extract. Right. So, I'm going to add just a little bit of this to here. Oh, look at there. Now, I thought it smelled good in the beginning. Now it really smells good, you know, once you hit it with that. Next, evaporated milk. Notice how I just pour it in there and I let the paddle do its work. All right. So, as you see, I move my, you know, my mixer, right? I'm getting ready to put it in here. This right here don't look bad, but I'm just going to get this just where it'll be just a little smoother, right? So, I'mma pour it in here. Now, this step does not have to be done, folks. I'm just giving it to you. You know, if you want to go the extra mile, you can do that. But like I say, you can completely skip this and go from here straight to the pie. And then you want to taste it, too, cuz maybe my sweetness level might not be your sweetness level. Okay, so now we've cut this off. Let's look at the top of it. Look at that right there. That sweet potato smooth right there. Now, make sure we got that power off. Let's take this out. I'm going to go ahead and remove this. Oh, yeah. And then, you know, the rest self-explanatory. Then we just pour these. I bet you some of y'all didn't even know that these are just that easy, right? It's like making that uh what is that? This is just like making, you know, peach cobbler. Like so many people have thought, including myself, that there was something major going on in the kitchen. My grandmother would tell me sometime, "Hey, go on out now. Give you granny a little break." So, we just put it right here. I'm going to let gravity do the work. Now, I'm going to make the rest of these so I can put them all in at the same time and they'll be ready. And just like that, folks, you have made your first sweet potato pie. I'm going to set this right here. Let me knock out these rest of these real quick and we put them in the oven. All right. Now, I already reduced my uh temperature. Look, it's 350 from here on out, folks. We just going to go in here for about 40 minutes and take a look at it. We going to keep looking at the top. We just want to make sure the edge of the pie crust, you know, brown good and the and the pie kind of like sets, right? So, just stick them in here like this. Add them in. Okay, I hear you oven. Close this up and I'll see you in 40. Okay, so I just took them out. I actually looked at them at 40 minutes and decided they can go an extra 20. So, this is what they look like after an hour. All right. Now, I went ahead and turned my oven. I put it up on broil. I'm going to take this one right here, and I'm going to go ahead and do a marshmallow top. I'm doing it kind of like the fast way, right? I don't want no extra row on top. I'm just putting them out like this. Now, some of y'all, if you want to take the time to have them, maybe you want them all facing up like like barrel standing up. You can do that, too, and just add them where I see fit. Once it's at the broil, I put it back in there, and I start browning these. That part is completely up to you, folks. All right. So, look. You see how I did the top? You guys see that right there? I try not to leave nothing, you know, covered. They going to melt just a little bit, but the objective is for us to just brown them like we did when we was like, you know, going camping, right? So, they're still kind of warm. Now, I'm going to go ahead and put this in here. I got it on broil. I'mma put it in. Now, I'mma close this. You see how I put them pecans on there? Pecans. Pecans. You guys tell me what the correct pronunciation is. Look, you can take some uh brown sugar, sprinkle that over here like that. You can do that. But I just want to roast these and get these just a little bit on the warm side. And then we going to let these cool. Right. Let me stick this in here with this one. Now, I'm not getting ready to leave. I'm going to watch them cuz I want to make sure that my marshmallows when they start turning brown, I want to take them out. Then we going to set them on the counter. You know, put them on a cooling rack. You want them to completely cool before we put them in the refrigerator, folks. That's completely cool now. All right. So, if you want to know what I'm talking about, listen, that ain't no movie magic. I just pulled and put that in there, closed the door. It doesn't take long. You see that right there? Yes, sir. Now, for the peacons, we going to let those go for maybe about two or three more minutes. Okay, everybody. Look, now you see I let it, you know, rest. I put it in the refrigerator for a minute. Now we got it out. You guys can see right now if you come in and take a look, you know, I mean, look at that right there. I haven't like ran no knife on the side or nothing. Looking nice, clean. It's already fire. I didn't had a chance to, you know, you know how it is when you're making a pie or a cake. You get to taste it anyway. So, I already know it's right again. There it is. When it's set, it's just fine. You guys can stick it out there. There it is on the fork. Cheers, y'all. It's the holidays, folks. that already smell like that in here. Anyway, this is good. I'm I'm just keeping it real with you guys. If you never made a sweet potato pie, you know what I mean? Uh and then even if you have, you know, they got all kind of ways, you know, to make it. I'm going to say it's about four or five different ways that I see no matter who you are, what uh side of the country you are on, you know, we usually come up with about the same thing. So, this is really for like the people that really like step out on their own and want to do the full Thanksgiving, you know, thing. this right here. Get their legs. I know it's hard to to change cuz you can go to the grocery store and pick up a sweet potato trader pie right now for about five bucks. You know what I mean? But go ahead and make one. This way you can control your sweetness and all of that. And then these right here, these belong to somebody. That's why I haven't even, you know, cut these cuz this somebody wanted to have peacans on the top. Wanted me to like, you know, put a little roasting on the top. And then I put a little brown sugar. Now you guys can put crumble on the top if that's what you like. And then here they wanted one of these right here with marshmallows. It's the exact same thing with just different toppings. Right. So, with that being said, look, talk to me down in the comment section below and you know, tell me what you going to be putting on your Thanksgiving table. Is it going to be this? Is it going to be this? And I just want to know. Now, if you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button to tell everybody out there's a channel out here that's simplifying these recipes and taking a mystery out of cooking. I'mma walk off with this one. You want to gaze over something? There you go. Peace.