Southern Sweet Potatoe Pie
Indulge in the classic southern comfort of a homemade Southern Sweet Potato Pie, a dessert that combines creamy, spiced sweet potato filling with a flaky, buttery crust. This timeless recipe features naturally sweet and velvety mashed sweet potatoes, blended with the warmth of ground cinnamon and nutmeg, the richness of evaporated milk, and a hint of pure vanilla. The filling is perfectly balanced with just the right amount of granulated and brown sugar to create a luscious, slightly caramelized sweetness. Baked to golden perfection in a 9-inch pastry shell, this pie is a quintessential treat for holiday gatherings or anytime you crave a taste of the South. Serve it as is, or elevate it with a dollop of whipped cream for a finishing touch that’s sure to impress. Whether for Thanksgiving or a cozy family dessert, this Southern Sweet Potato Pie is a must-try recipe that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 2 large (about 1.5 lbs) sweet potatoes
- 0.5 cup (melted) unsalted butter
- 1 cup granulated sugar
- 0.25 cup (packed) brown sugar
- 2 large eggs
- 0.5 cup evaporated milk
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon salt
- 1 each 9-inch unbaked pie crust
Instructions
Preheat your oven to 350°F (175°C).
Place the sweet potatoes in a large pot, cover them with water, and bring to a boil over medium-high heat. Cook for about 40 minutes or until the potatoes are fork-tender.
Drain the sweet potatoes and allow them to cool until they can be handled. Peel the skin off the potatoes, then mash them in a large mixing bowl until smooth.
Add melted butter to the mashed sweet potatoes and stir until well combined.
To the mixture, add granulated sugar, brown sugar, eggs, evaporated milk, cinnamon, nutmeg, vanilla extract, and salt. Whisk everything together until the mixture is smooth and lump-free.
Place the unbaked pie crust in a 9-inch pie pan and pour the sweet potato filling into the crust. Smooth the top with a spatula to ensure even baking.
Bake the pie in the preheated oven for 55 to 60 minutes, or until a knife inserted into the center comes out clean. The filling will be slightly puffed and set.
Remove the pie from the oven and let it cool on a wire rack to room temperature. The filling will settle as it cools.
Serve plain, or top with a dollop of whipped cream for an extra touch of indulgence.
Nutrition Facts
Calories |
4283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.7 g | 227% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 650.1 g | 236% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 313.4 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 932 mg | 72% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
