Southern Sweet Potato Pie
This Southern Sweet Potato Pie delivers a smooth, creamy, and perfectly balanced filling with warm spices and a rich, buttery flavor. Designed to help beginners avoid common mistakes, this recipe focuses on texture, consistency, and simple techniques that guarantee a comforting, homemade dessert every time.
Ingredients
Pie Filling
- 2 cups sweet potatoes mashed and smooth
- 1 cup granulated sugar
- 1/2 cup butter melted
- 2 eggs large
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Crust
- 1 pie crust unbaked 9-inch crust
Instructions
- Preheat the oven to 175°C (350°F).
- Cook the sweet potatoes by boiling or baking until very soft. Mash until completely smooth with no lumps.
- In a mixing bowl, combine mashed sweet potatoes, melted butter, and sugar. Mix until smooth and creamy.
- Add eggs, evaporated milk, and vanilla extract. Mix gently until fully combined without overmixing.
- Stir in cinnamon, nutmeg, and salt. Taste the filling and adjust seasoning if needed.
- Pour the mixture into the unbaked pie crust and smooth the top.
- Bake for 50 to 60 minutes until the edges are set and the center slightly jiggles.
- Remove from the oven and let cool at room temperature for at least 2 hours before slicing.
Notes
For the best texture, ensure sweet potatoes are fully mashed and avoid overmixing the batter. The pie will continue to set as it cools, so do not overbake. Store in the refrigerator for up to 4 days or freeze for up to 1 month. Let slices sit at room temperature before serving for the best flavor and texture.