4
Founded by the charismatic and talented Joye B. Moore, Joyebells is not just a brand; it’s a legacy of love, tradition, and the most delectable sweet potato pies you could ever dream of. The story of these Joyebells Sweet Potato Pies handed down through six generations from Moore’s great-great-great-grandmother Susan Mae Howell, is as rich and layered as the pies themselves. It’s a narrative steeped in history, resilience, and the magic of southern cooking.
Table of Contents
How to make Joyebells Sweet Potato Pies
Joyebells Sweet Potato Pies are gourmet desserts made from a six-generation family recipe originating with Joye B. Moore’s third great-grandmother, Susan Mae Howell. These pies are celebrated for their smooth, creamy texture and authentic Southern flavor, embodying what the company describes as “southern, backwoods, country deliciousness.”
Ingredients:
For the Crust:
- 1 ¼ cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
For the Filling:
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
- 1 cup brown sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions:
Prepare the Pie Crust:
- In a large mixing bowl, combine flour and salt. Add the chilled butter and, using a pastry cutter or your fingers, work the mixture until it resembles coarse crumbs.
- Gradually sprinkle in ice water, stirring with a fork until the dough holds together without being wet or sticky. Be cautious not to add too much water.
- Shape the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes before rolling it out.
Make the Filling:
- Preheat your oven to 350°F (175°C).
- Prick sweet potatoes with a fork and microwave them until soft, about 6-8 minutes per side, then peel and mash.
- In a large bowl, combine the mashed sweet potatoes, brown sugar, and melted butter. Add eggs, vanilla, and evaporated milk, mixing until smooth.
- Stir in cinnamon, nutmeg, ginger, and cloves until well blended.
Assembling and Baking:
- Roll out the chilled pie dough on a floured surface to fit a 9-inch pie plate. Transfer the dough to the pie plate, trim, and crimp the edges.
- Pour the sweet potato filling into the crust and smooth the top with a spatula.
- Bake in the preheated oven for 55-60 minutes or until the filling is set and the crust is golden brown.
- Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Tips for the Perfect Sweet Potato Pie:
- Choose Your Sweet Potatoes Wisely. For the best flavor and texture, Look for medium-sized sweet potatoes with smooth, firm skin.
- Spice it Right: Feel free to adjust the spices to suit your taste. Sweet potato pie is forgiving and delightful with a personal touch.
- Chill the Dough: Keeping the pie dough chilled ensures a flakier crust. This step is crucial for texture.
- Blind Baking: For an even flakier crust, consider blind baking the crust for about 10 minutes before adding the filling.
- Cooling Time is Crucial: Resist the urge to cut into the pie too soon. Cooling allows the filling to be set properly and sliced cleanly.
What to serve with
Serving Joyebells Sweet Potato Pie, or any sweet potato pie, provides a beautiful canvas to create a memorable and delicious dessert experience. The pie itself is rich in flavors, with a buttery crust and a spiced, sweet filling that’s deeply comforting.
Toppings
- Whipped Cream: A dollop of whipped cream is classic. For an extra touch of elegance, flavor your whipped cream with a hint of vanilla or bourbon.
- Marshmallow Fluff: For a nod to the classic sweet potato casserole topped with marshmallows, a light spread of marshmallow fluff over the Joyebells Sweet Potato Pies before serving can add a playful and delicious twist.
- Pecan Praline: A sprinkling of pecan praline adds a delightful crunch and nuttiness that contrasts beautifully with the creamy filling of the Joyebells Sweet Potato Pies.
- Caramel Sauce: Drizzling warm caramel sauce over each slice brings a deep, buttery sweetness that complements the spiced flavors of the Joyebells Sweet Potato Pies.
Sides
- Homemade Vanilla Ice Cream: A scoop of creamy vanilla ice cream melting alongside a warm slice of Joyebells Sweet Potato Pies is a match made in heaven.
- Spiced Nuts: A small bowl of spiced almonds or pecans can offer a crunchy, savory counterpoint to the pie’s sweet and smooth texture.
- Fresh Fruit: Fresh berries or a citrus fruit salad can provide a refreshing, tart contrast to the richness of the Joyebells Sweet Potato Pies, cleansing the palate between bites.
Drinks
- Coffee: A cup of freshly brewed coffee, especially a medium roast with its subtle sweetness, can enhance the flavors of the sweet potato pie without overpowering it.
- Tea: Black tea or a spiced chai complements the pie’s warming spices. A herbal tea like rooibos can also pair nicely, offering a slightly nutty flavor that echoes the pie’s earthiness.
- Dessert Wines: Consider serving a dessert wine such as the late-harvest Riesling, with notes of stone fruits and honey that will harmonize with the pie.
- Bourbon or Whiskey: For a more adult gathering, a small glass of bourbon or whiskey can pair wonderfully with sweet potato pie. The liquor’s smoky sweetness echoes the caramelized flavors and spices in the Joyebells Sweet Potato Pies.
Ingredients Substitutes
Like any traditional sweet potato pie, Joyebells Sweet Potato Pie relies on a blend of ingredients to create its signature creamy texture and warm, spiced flavor. However, various reasons—dietary restrictions, allergies, or simply running short of an ingredient—may necessitate the need for substitutes.
1. Sweet Potatoes
- Pumpkin: The closest substitute in flavor and texture, pumpkin can be used in equal amounts as sweet potatoes. This swap will give you a slightly less sweet pie but equally enjoyable.
- Butternut Squash is a fine alternative, providing a similar color and a sweet, slightly nutty flavor. However, it can be more watery than sweet potatoes, so consider roasting it to reduce moisture.
2. Sugar
- Maple Syrup or Honey: If you’re out of granulated sugar or prefer more natural sweeteners, maple syrup or honey are excellent alternatives. Use ¾ cup for every cup of sugar, as they are sweeter and add liquid to the recipe.
- Brown Sugar: A direct substitute for white sugar, brown sugar adds a deeper, caramel-like flavor that complements the pie beautifully.
3. Butter
- Coconut Oil: A great dairy-free alternative. Coconut oil can be used in a 1:1 ratio for butter. Opt for refined coconut oil if you wish to avoid coconut flavors.
- Margarine: For those who avoid dairy but are not averse to other fats, margarine can be a direct substitute for butter.
4. Eggs
- Flaxseed Meal: For a vegan option, mix one tablespoon of flaxseed meal with three tablespoons of water for each egg required. This mixture will help bind the filling, although the texture might differ slightly.
- Silken Tofu: Puree ¼ cup of silken tofu per egg. Tofu is flavor-neutral and creates a smooth, creamy consistency similar to eggs in the filling.
5. Evaporated Milk
- Coconut Milk: A non-dairy substitute with a similar creamy texture and slight sweetness. Full-fat coconut milk works best and can be used in a 1:1 ratio.
- Almond Milk or Soy Milk: For a less rich option, almond milk or soy milk can be reduced on the stove to mimic the concentrated flavor of evaporated milk and used in equal amounts.
6. Pie Crust
- Gluten-Free Flour: For a gluten-free version of the crust, use a gluten-free all-purpose flour blend in the same proportions as regular flour, adding xanthan gum if the blend doesn’t include it.
- Graham Cracker Crust: For an easier, no-bake option, a pre-made graham cracker crust can work, especially to save time or tailor it to personal preference.
7. Spices
- Pumpkin Pie Spice: If you’re missing one or more of the traditional spices (cinnamon, nutmeg, ginger), a pre-mixed pumpkin pie spice blend can work wonderfully in sweet potato pie, used in equal total amounts as the recipe calls for individual spices.
Final Thoughts
While we can’t replicate Joyebells Sweet Potato Pie’s exact recipe and the stories baked into each slice, this homemade version brings you a step closer to understanding the delicious legacy of Joye B.
More Pie Recipes:
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
For the Filling:
- 2 cups mashed sweet potatoes
- 1 cup brown sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
Prepare the Pie Crust:
- In a large mixing bowl, combine flour and salt. Add the chilled butter and, using a pastry cutter or your fingers, work the mixture until it resembles coarse crumbs.
- Gradually sprinkle in ice water, stirring with a fork until the dough holds together without being wet or sticky. Be cautious not to add too much water.
- Shape the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes before rolling it out.
Make the Filling:
- Preheat your oven to 350°F (175°C).
- Prick sweet potatoes with a fork and microwave them until soft, about 6-8 minutes per side, then peel and mash.
- In a large bowl, combine the mashed sweet potatoes, brown sugar, and melted butter. Add eggs, vanilla, and evaporated milk, mixing until smooth.
- Stir in cinnamon, nutmeg, ginger, and cloves until well blended.
Assembling and Baking:
- Roll out the chilled pie dough on a floured surface to fit a 9-inch pie plate. Transfer the dough to the pie plate, trim, and crimp the edges.
- Pour the sweet potato filling into the crust and smooth the top with a spatula.
- Bake in the preheated oven for 55-60 minutes or until the filling is set and the crust is golden brown.
- Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.
