Jerry Reed's Sweet Potato Pie

Five ingredients. That’s all it takes to put together this old-school sweet potato pie. Boil the potatoes, mash everything together, pour it into a crust, and you’re done. No eggs, no milk, no evaporated anything. Just sweet potatoes, sugar, margarine, and a generous hit of nutmeg that perfumes every bite.

The simplicity here is the whole point. Boiling the sweet potatoes until they’re completely soft means they mash smooth without a mixer. The margarine melts right into the warm potatoes, creating a creamy filling that sets up as it cools. That full tablespoon of nutmeg might seem like a lot, but it’s what gives this pie its warm, spiced backbone.

Don’t skip letting the filling cool slightly before pouring it into the crust. Hot filling in a raw shell can make the bottom soggy before it has a chance to crisp up.

Kitchen Tips

• Choose orange-fleshed sweet potatoes over white ones for the best color and natural sweetness
• Mash thoroughly so no lumps end up in the pie. A potato ricer works great here
• Top with fresh whipped cream and a sprinkle of toasted pecans as the recipe suggests
• Store covered in the fridge. The filling firms up nicely and slices cleaner when cold

Variations

• Swap margarine for butter if you prefer a richer, more traditional flavor
• Add a teaspoon of cinnamon or a splash of vanilla alongside the nutmeg
• For a custard-style pie, beat in two eggs and a splash of evaporated milk before filling the crust