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Ever wanted ways you can reduce your time in the kitchen for the holidays? Well I'm going to show you how in this Make Ahead Thanksgiving Series! I hope you all get started NOW on making things that can save you time for the holidays!

Instant Pot Max: https://amzn.to/3RQNJzI
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Ingredients
6 lbs sweet potatoes (~ 8 1/2 cups)
2 tbsp- 1/4 cup lemon juice ( less can used to preference)
3-4 tbsp vanilla extract ( i used 2 but I think I would have preferred 3-4)
3 cups brown sugar
1 1/2 white sugar
2 tbsp cinnamon
1/2 tbsp nutmeg
1/2 tbsp ginger
1 tsp salt

Note: You can really adjust the spices and sugar and lemon juice to your own taste, just remember that you will be adding eggs and heavy cream or evaporated milk to the pie, which will "mellow out" the taste a bit. Also, if you have your own sweet potato pie recipe you like then use that, but make it times 4 or 5 and freeze or can! Just leave out the eggs and dairy until you make the pie.

Make the pie!
2 cups sweet potato pie filling
2 eggs
3/4 cup heavy cream
*adjust any seasoning or sugar to taste now if needed
2 9 in pie shells or 1 deep dish

Note: you can also play around with this part as well. For instance, if you want more sweet potato filling and less heavy cream them follow this method:
2 1/2 cups filling
2 eggs
1/2 cup heavy cream
3 tbsp butter

This method will concentrate the sweet potato and spices flavor more. The goal is to have ~3 cups of batter to fill the pie plus 2 eggs. Play around and decide which ratio you like more. Once you know the amount you like the best, then put that amount in the freezer bags.


0:00-6:33 Make the Sweet Potato Pie Filling
6:34-7:38 Freezer Preservation Method
7:39-10:10 Shelf Stable Preservation Method
10:11-13:25 How to Bake the Sweet Potato Pie