Description
A recipe for a traditional Southern sweet potato pie featuring a creamy, velvety filling and a buttery crust.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 2 cups cooked and mashed sweet potatoes (about 3 medium potatoes)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 cup whole milk or evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Place your unbaked pie crust in a 9-inch pie plate.
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, and melted butter. Mix until smooth.
- Add the beaten eggs, milk, and vanilla extract to the sweet potato mixture. Stir well to combine.
- In a small bowl, mix together the cinnamon, nutmeg, ginger, and salt. Add these spices to the wet ingredients and mix until the filling is uniform in color and smooth.
- Pour the sweet potato filling into the unbaked pie crust.
- Bake for 50 to 60 minutes, or until a knife inserted near the center comes out clean. The center should be mostly set.
- Let the pie cool completely on a wire rack before slicing and serving.
Notes
- For the smoothest filling, press the cooked sweet potatoes through a fine-mesh sieve or use a food processor until completely smooth before mixing with other ingredients.
- If you prefer a richer flavor, substitute evaporated milk for whole milk.
- You can prepare the sweet potatoes ahead of time by baking or boiling them until tender.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 5
- Cholesterol: 75