Southern Sweet Potato Pie Recipe

Slices of sweet potato pie on black plates

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5 from 4 votes

This easy pie is creamy roasted sweet potatoes combined with just the right fall spices, eggs, butter, and sugar.

Prep Time1 15

Cook Time1

Chilling Time3

Course: Dessert

Cuisine: American

Keyword: pie, southern, sweet potato

Servings:

Calories: 369kcal

Author: Leigh Harris

Ingredients

1 9-inch Pie shell homemade or store-bought
2 cups Sweet potatoes, mashed about 3 medium
1/2 cup Unsalted butter softened
3/4 cup Dark brown sugar
1/2 cup Evaporated milk
2 large Eggs
1 teaspoon Ground nutmeg
1/2 teaspoon Ground ginger
1/2 teaspoon Ground cinnamon
1/4 teaspoon Kosher salt
1 tablespoon All-purpose flour
1 teaspoon Vanilla extract

Instructions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Prick the potatoes in several places with the tip of a paring knife or tines of a fork.
Bake the sweet potatoes for 50-60 minutes or until a knife inserts easily into the center. Remove and let cool just long enough to be easy to handle.
Reduce the oven temperature to 350 degrees F.
Prepare the pie crust per the package instructions. Place the pie crust in the pie plate and crimp the edges. Refrigerate until ready to fill.
When the potatoes are cool enough to handle remove the skins. It should remove easily. Place the sweet potato pulp in a large mixing bowl. Use an electric mixer to beat the sweet potatoes until smooth and creamy. Pull out any of those pesky long strings.
Add the butter and mix to combine. Add the dark brown sugar, evaporated milk, eggs, nutmeg, ginger, cinnamon, vanilla, salt, and flour. Beat until smooth. Pour into the prepared pie crust.
Bake for 55 to 60 minutes or until the very center just barely jiggles.
Remove and let cool on a wire rack for at least 2 hours. Then refrigerate for at least 3 hours or until set.

Notes

Storing - This pie is made with eggs and milk (custard pie) so it does need to be kept in the refrigerator. Wrap it tightly with plastic wrap and it should keep for 3-4 days.

Freezing - Let the pie cool completely, wrap it tightly in plastic wrap, then wrap it in heavy-duty aluminum foil. It should keep well in the freezer for up to two months.
Defrost in the refrigerator overnight.

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