Description
This Southern Sweet Potato Pie is a classic comfort dessert featuring a creamy, smooth filling infused with cinnamon and nutmeg, all baked in a flaky crust. It’s not overly sweet, allowing the natural flavor of the sweet potatoes to shine. Perfect for holidays or any occasion, this pie is easy to make ahead and is sure to be a crowd-pleaser.
Ingredients
Scale
- 1 unbaked pie crust
- 3 medium sweet potatoes, baked and peeled
- 1/2 cup salted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup whole milk or evaporated milk
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- Whipped cream for serving (optional)
Instructions
- Prepare Crust and Preheat: Place your store-bought pie crust into a 9-inch pie pan. Crimp the edges decoratively. Preheat your oven to 350°F (175°C) and place the pie pan on a baking sheet.
- Make the Pie Filling: Bake 3 medium sweet potatoes at 400°F (200°C) for 45-60 minutes until they are very soft. Let them cool, then peel off the skins. In a large mixing bowl, mash the sweet potatoes with the softened butter until smooth. Use an electric mixer on low speed for best results.
- Combine Sugars and Spices: Add the granulated sugar and brown sugar to the mashed sweet potatoes and butter. Mix on low speed until well combined. Stir in the ground cinnamon, ground nutmeg, and fine sea salt.
- Add Wet Ingredients: Beat in the eggs, milk, and vanilla extract on low speed until the filling is smooth and uniform. Do not overmix.
- Assemble and Bake: Pour the sweet potato pie filling into the prepared pie crust. Smooth the top evenly.
- Bake the Pie: Bake for 1 hour, or until the center is set but still has a slight jiggle. For the last 20 minutes of baking, loosely cover the edges of the crust with aluminum foil to prevent over-browning.
- Cool the Pie: Remove the pie from the oven and let it cool on a wire rack for at least 1 hour. For cleaner slices, allow it to cool for up to 3 hours.
- Serve: Slice the southern sweet potato pie and serve warm or at room temperature. Top with whipped cream if desired.
Notes
- Bake sweet potatoes until very tender for a smooth filling.
- Cover crust edges with foil during the last 20 minutes of baking to prevent burning.
- The pie is done when the center barely jiggles when gently shaken.
- Store leftover pie covered in the refrigerator for up to 5 days.
- The pie can be frozen, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator before serving.
- Serve chilled or at room temperature, with or without whipped cream.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A