Recipes › Sweet Potato › Classic Southern Sweet Potato Pie
Classic Southern Sweet Potato Pie
A soul food staple with deep roots in the American South, this sweet potato pie is silkier and lighter than pumpkin pie with a warm, spiced custard filling in a flaky butter crust. The natural creaminess of sweet potatoes makes for an exceptionally smooth texture. Served at room temperature, it is the quintessential holiday dessert.
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Ingredients
- sweet potatoes
- unsalted butter
- granulated sugar
- brown sugar
- large eggs
- evaporated milk
- vanilla extract
- ground cinnamon
- ground nutmeg
- ground ginger
- salt
- 9-inch unbaked pie crust
- whipped cream
Contains: cereals gluten, milk, eggs.
Method
- Preheat oven to 350°F. Bake sweet potatoes whole at 400°F for 45-50 minutes until very soft. Let cool, then peel and scoop out the flesh.
- Beat sweet potato flesh with melted butter until smooth. Add both sugars and beat well.
- Add eggs one at a time, beating after each addition. Stir in evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt.
- Beat or blend the mixture until completely smooth with no lumps.
- Pour filling into the unbaked pie crust and smooth the top.
- Bake at 350°F for 55-60 minutes until the filling is set (a toothpick inserted in the center comes out clean with just a slight jiggle in the very center).
- Cool completely on a wire rack for at least 2 hours before slicing. Serve with whipped cream.
Tips
- Baking the sweet potatoes whole rather than boiling gives a drier, more concentrated filling.
- The pie can be made a day ahead — cover loosely and refrigerate, then bring to room temperature before serving.
Ring the changes
- Add 2 tbsp of bourbon and 1 tsp of orange zest to the filling for a more complex grown-up flavor.
Keeping it
Cover and refrigerate for up to 4 days. The pie can also be frozen whole (once fully cooled) for up to 2 months; thaw overnight in the refrigerator.
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50 min · easy · Sweet Potato
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