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Serving Southern Sweet Potato Pie For Thanksgiving

Southern Sweet Potato Pie

Recipe by Mya Williams

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  • Total Time55 minutes
  • Yield8 servings 1x

This Southern Sweet Potato Pie has a silky, spiced filling made with baked sweet potatoes, brown sugar, and evaporated milk in a flaky crust. A classic make ahead holiday dessert.

Ingredients

Scale
  • 1 9-inch pie crust, store bought or homemade
  • 1.5 pounds sweet potatoes, about 2 medium, cooked until tender
  • 1/4 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup evaporated milk
  • 1 and 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions

  1. Cook the sweet potatoes until very tender. For the oven, heat to 425 F, pierce the potatoes with a fork, and bake for 45 to 50 minutes. For the air fryer, cook at 400 F for 35 to 40 minutes, or microwave for 8 to 10 minutes, turning once.
  2. Let the cooked sweet potatoes cool just enough to handle. Prepare your 9 inch pie crust according to package or recipe directions and place it in a pie plate.
  3. Peel the warm sweet potatoes and place the flesh in a large mixing bowl. Mash until mostly smooth, then measure out the amount needed for the filling.
  4. Add the softened butter and packed brown sugar to the warm mashed sweet potatoes. Whisk or stir until the butter is melted and the mixture looks thick and well combined.
  5. Whisk in the beaten eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until the filling is smooth, scraping down the sides and bottom of the bowl.
  6. Heat the oven to 375 F. Place the prepared pie crust on a baking sheet to make moving it easier.
  7. Pour the sweet potato filling into the crust and smooth the top with a spatula so it is level.
  8. Bake the pie for 40 to 45 minutes, until the edges are set and the center still has a slight wobble when you gently shake the pan.
  9. Remove the Southern Sweet Potato Pie from the oven and place it on a wire rack. Let it cool for at least 1 hour before slicing, or chill for several hours for cleaner slices.

Notes

Storage: Let the pie cool to room temperature, then cover loosely with plastic wrap or foil. Store in the refrigerator for up to 4 days. For longer storage, you can freeze the unbaked pie by filling the raw crust, wrapping tightly, and freezing for up to 3 months. Thaw in the fridge overnight before baking.

Substitutions: You can use a graham cracker crust instead of pastry crust. Half and half or heavy cream can stand in for evaporated milk, though the texture may change slightly. Add a pinch of cloves for extra spice, or top the baked pie with chopped pecans for crunch.

Make Ahead: This pie is ideal for making a day ahead. Bake, cool to room temperature, then cover and refrigerate overnight. Bring to room temperature for about 30 minutes before serving for the best texture.

Tips: Do not boil the sweet potatoes, as this can add too much water and make the filling loose. Pull the pie from the oven when the center still has a gentle wobble, since it will finish setting as it cools.

Nutrition Disclaimer: Nutrition information is estimated and may vary based on specific ingredients and portion sizes.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 340
  • Sugar: 25g
  • Sodium: 295mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 61mg

Find it online: https://www.alldietmeals.com/southern-sweet-potato-pie/