Pat and Gina Neely use Calley's sweet potato pie recipe, which combines sweet potatoes with butter, milk, sugar, eggs, vanilla extract and spices in a pastry shell to make the Southern style dessert. This recipe yields eight servings and takes about three hours to prepare and cook.
To make this sweet potato pie, bake 4 medium sweet potatoes at 350 F for one hour. Allow them to cool, and then spoon the potato pulp into a large bowl, and set aside.
In a separate bowl, mix 1/2 stick of room-temperature butter with 1/4 cup of white sugar and 3/4 cup of brown sugar until a creamy consistency forms. Add 2 beaten eggs, 1 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon, 1/8 teaspoon each of ginger, nutmeg, allspice and 1/2 teaspoon of salt. Pour the mixture into the bowl with the mashed sweet potatoes along with 3/4 cup of evaporated milk. Beat the pie filling until smooth and pour into an unbaked pie shell. Bake for one hour and test the center of the pie for firmness when done.
Mix 1 cup of heavy whipping cream with 1/4 cup of confectioners' sugar to make the whipped topping. Add 2 tablespoons of maple syrup and beat until soft peaks develop. Add a dollop to a slice of the finished sweet potato pie.