Southern Sweet Potato Pie Recipe
Equipment
- oven
- baking sheet
- pie plate
- mixer
Ingredients
- 1 pound sweet potatoes
- 1 cup light brown sugar – firmly packed
- 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 whole milk or 2% milk, I used 1 can
- 1 teaspoon vanilla extract
- 1 ready-made 9-inch pie crust – thawed and unbaked
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Bake 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. Place them on the prepared baking sheet and bake for about 45 minutes, or until fork-tender. Remove them from the oven and let them cool until they’re easy to handle. Peel and discard the skins.
- Prepare the pie crust: Reduce the oven temperature to 350°F (180°C). Sprinkle a little flour on a clean work surface and roll the dough into a round 12 inches in diameter. Transfer the dough to an ungreased 9-inch pie pan and trim off the excess.
- Crimp the crust: Crimp the edges and place the pie pan on a foil-lined baking sheet. Note: For a crisper bottom crust, pre-bake it. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 350°F (180°C) for about 15 minutes, or until the crust starts to set. Let it cool completely before adding the filling. Skip pre-baking if you prefer a softer bottom crust.
- Prepare the filling: Place the peeled sweet potatoes in the bowl of an electric mixer and mash them until smooth with a fork or potato masher. Add the brown sugar, melted butter, salt, cinnamon, nutmeg, and ginger. Mix until combined.
- Add the eggs and milk: Add the eggs one at a time, mixing until incorporated after each addition. Pour in the evaporated milk and vanilla extract and mix until smooth. Pour the filling into the prepared crust and place the pie on a foil-lined baking sheet.
- Bake the sweet potato pie: Bake 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 pie to a wire rack and let it cool completely. The filling will sink slightly as it cools. Loosely cover the pie with plastic wrap and refrigerate until chilled.
- Serve: Top with whipped cream or Cool Whip and a sprinkle of cinnamon, if desired.
Recipe Notes
Storage and Freezing
Refrigerator: Let the pie cool completely, cover it with plastic wrap, and refrigerate for up to 3 days. Freezer: Let the pie cool completely, wrap it tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thawing: Thaw the frozen pie overnight in the refrigerator before serving. Make Ahead: You can make the sweet potato pie one day ahead. Let it cool completely, cover it with plastic wrap, and refrigerate until ready to serve.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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