Southern Sweet Potato Pie Recipe
Equipment
- oven
- baking sheet
- pie plate
- mixer
Ingredients
- 1 pound sweet potatoes
- 1 cup firmly packed light brown sugar
- ½ cup butter melted
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 large eggs at room temperature
- 5 oz can evaporated milk (or 1 cup of whole milk or 2% milk)
- 1 teaspoon vanilla extract
- 1 9-inch ready pie crust thawed and unbaked
Instructions
- Preheat the oven to 425° F (220° C).
- Cook the sweet potatoes: Line a rimmed baking sheet with aluminum foil. Wash the sweet potatoes, pat them dry, and prick them a few times with a fork. Put them on the prepared baking sheet and bake for about 45 minutes or until fork-tender. Remove them from the oven. Let them cool enough to handle and peel them.
- For the pie crust: Meanwhile, reduce the oven temperature to 350°F (180° C). Lightly flour a work surface and roll the dough out into a round (12-inch diameter). Then, line an ungreased 9-inch pie pan with the dough and trim off the excess crust.
- Crimp the edges! If you prefer your pie to have a crisp bottom, place a sheet of parchment paper on top and add some dried beans or pie weights onto the bottom. Place the unbaked pie crust on a foil-lined baking sheet and bake for about 15 minutes, or until the crust starts to set. Transfer to a wire rack and let it fully cool before filling. But if you don’t mind yours having a soft bottom, skip the pre-baking pie shell step.
- Prepare the filling: Transfer them to the bowl of an electric mixer, mash the sweet potatoes until smooth using a fork or potato masher. Add sugar, melted butter, salt, and spices and mix to combine.
- Add the eggs, one at a time, mixing until incorporated. Pour in evaporated milk and vanilla extract, mixing until combined and smooth. Pour the pie filling into the crust and place it back on a foil-lined baking sheet.
- Bake the sweet potato pie: Bake the pie in the center of the oven at 350°F (180° C for 55-60 minutes, or until the pie is set and the center is slightly jiggly. Transfer the baking sheet to a rack and let the pie cool completely. It will sink as it cools. Loosely cover with plastic wrap and chill in the fridge.
- Serve our homemade sweet potato pie topped with whipped cream or cool whip and a dash of cinnamon.
Recipe Notes
Nutrition
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