Sweet Potato Pie Recipe
Growing up in the south sweet potato pie has always been the dessert I looked forward to at family gatherings. My grandma made the best sweet potato pie recipe, and I learned how to make her version through my grandpa, Paw Paw. I have built from her recipe and added a little razzle dazzle. So, in honor of my grandma I’m sharing my version of the best southern sweet potato pie.
In the mood for something sweet? You’re in the right place! Check out my Sweet Potato Cinnamon Rolls and Southern Blueberry Cobbler.
Why You’ll Love This Recipe:
My sweet potato pie recipe stands out from the rest because I meticulously craft each elements. My homemade pie crust strikes the perfect balance between buttery richness and flaky perfection, providing the ideal foundation for the luscious sweet potato filling.
The filling itself in this sweet potato pie recipe is a symphony of flavors, combining the natural sweetness of mashed sweet potatoes with the warm undertones of brown sugar, cinnamon, ginger, and nutmeg, creating a dessert that is both familiar and indulgent.
Ingredients You’ll Need:
- Pie Crust: Provides structure and texture, creating a sturdy base for the pie.
- Mashed Sweet Potatoes: Forms the base of the filling, contributing a naturally sweet and creamy texture to the pie.
- Light Brown and white Sugar : Provides sweetness and depth of flavor, enhancing the natural sweetness of the sweet potatoes.
- Eggs: Act as a binding agent, helping to hold the pie filling together and giving it a smooth, consistent texture.
- Evaporated Milk: Adds moisture and richness to the filling, contributing to the creamy texture of the pie.
- Vanilla Extract: Infuses a subtle, aromatic flavor that complements the sweetness of the sweet potatoes and brown sugar.
- Ground Cinnamon: Introduces warm, aromatic notes that enhance the overall cozy and comforting flavor profile of the pie.
- Ground Nutmeg: Adds a slightly earthy and nutty flavor, complementing the sweetness of the sweet potatoes and other spices.
- Ground Ginger: contributes a warm, slightly spicy, and aromatic flavor profile.
- Salt: Helps to balance and enhance the overall flavors in the sweet potato filling.
How to Make the best Homemade Sweet Potato Pie:
- Prepare the Filling: Combine all filling ingredients in a bowl and mix until smooth.
- Assemble and Bake: Pour the filling into the pie crust, bake at 350°F for 50-60 minutes until set and golden.
- Serve: Let the pie cool, then serve slices with whipped cream or ice cream if desired.
Tips for Perfect Southern Sweet Potato Pie:
- Choose the Right Sweet Potatoes: Opt for fresh, quality sweet potatoes for the best flavor and texture. Choose sweet potatoes that are firm and without any soft spots or blemishes.
- Properly Cook the Sweet Potatoes: Ensure that the sweet potatoes are thoroughly cooked before mashing. You can boil or bake them until they are tender. This step is crucial for achieving a smooth and creamy filling.
- Blind Bake the Crust: To avoid a soggy bottom crust, consider blind baking the pie crust before adding the filling. This involves partially baking the crust before pouring in the filling.
- Use Room Temperature Ingredients: Allow the eggs, milk, and butter to come to room temperature before incorporating them into the filling. This helps to ensure a smoother blending process.
- Browning the Butter: For an extra depth of flavor, consider browning the butter before adding it to the sweet potato filling. This simple step can elevate the overall taste profile of the pie.
- Avoid Overmixing: When combining the ingredients for the filling, mix until just combined. Overmixing can result in a dense and gummy texture rather than the desired smooth and creamy consistency.
- Let the Pie Cool Completely: After baking, allow the sweet potato pie to cool completely on a wire rack. This will help the flavors to settle and the filling to set properly.
How to Store Leftover Sweet Potato Pie:
- Room Temperature: If you plan to consume the pie within 2 hours, it’s safe to leave it at room temperature. However, keep it covered to prevent it from drying out or absorbing any odors from the surroundings.
- Refrigerator: For longer storage, tightly wrap the sweet potato pie in plastic wrap or aluminum foil. Place it in the refrigerator, where it can last for 3-4 days. Ensure it’s in an airtight container or well-wrapped to maintain its freshness.
- Freezer: Sweet potato pie can be frozen for up to 2-3 months. Wrap the pie tightly with several layers of plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator when ready to consume.
FAQ
Q: Can I use canned sweet potatoes instead of fresh ones?
While fresh sweet potatoes are recommended for optimal taste and texture, canned sweet potatoes can be used as a convenient alternative.
Q: Can I make the dough ahead of time?
Absolutely! This pie can be made a day in advance and stored in the refrigerator until ready to serve.
More dessert recipes:
- Best Southern Pecan Pie
- Mixed Berry Cheesecake
- Strawberry Pancakes with Ice Cream
- Best Southern Blueberry Cobbler
If you loved this Sweet Potato Pie, let me know in the comments. Follow me on TikTok and Instagram for more delicious recipes!
Sweet Potato Pie Recipe
Equipment
- 1 9in pie pan
Ingredients
- 1 homemade pie crust see note
- 2 lb sweet potato (2 medium sized) 2 cups puree
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup evaporated milk
- 2 eggs room temperature
- 1 tbsp vanilla
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1 1/2 tbsp all purpose flour
- 1/2 cup unsalted butter browned
Instructions
- Preheat oven to 400 F.
- Wash the sweet potatoes thoroughly under running water to remove any dirt. Pat them dry with a paper towel.
- Use a fork to poke several holes into each sweet potato. This will allow steam to escape while they bake.
- Place the sweet potatoes on a baking sheet. Drizzle them with olive oil and sprinkle with a pinch of salt, rubbing the oil and salt over the sweet potato skins.
- Place the baking sheet in the preheated oven and bake the sweet potatoes for 45-60 minutes, depending on their size. They are done when they are tender and easily pierced with a fork. Let cool
- preheat oven to 350F
- In a large bowl, scoop out the flesh of the cooled sweet potatoes.
- Mix until creamy, adding a few splashes of evaporated milk until you have the a thick puree.
- Mix in the brown butter until combined
- Add in the brown sugar, white sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and flour until well combined.
- Pour the sweet potato filling into the prepared pie crust.
- Place the pie on a baking sheet and bake for 50-60 minutes or until the filling is set and the crust is golden brown.
- Check the pie halfway through the baking time and cover the edges with aluminum foil if they're browning too quickly.
- Once the pie is done, remove it from the oven and let it cool completely on a wire rack before serving.
- Serve slices of the sweet potato pie with whipped cream or vanilla ice cream if desired.
Saving this recipe for Christmas
I definitely need to try this recipe, looks very good!!
Do you have a recommendation to substitute the eggs (we have an egg allergy). TIA
You can use apple sauce. 1 egg is equal to about a quarter cup
This excellent recipe keeps everyone coming back for more!
It’s my go to recipe! my grandma taught my grandpa and my grandpa taught me.
Thank you for sharing your recipe. It was delicious!!